Roast Leg of Cornish Pork with Rhubarb Sauce
Method
For 2 generous portions. Don't forget the roasted potatoes!
1. Preheat the oven to 220?C / gas mark 7 / 200?C fan oven. Place the pork in a roasting tin. Combine the salt, pepper, and thyme leaves and rub well into the pork, right down in between the score marks.
2. Roast for 20 minutes then lower the heat to 180?C / gas mark 4 / 160?C fan oven and cook for a further 50 minutes.
3. While the pork is roasting, make the rhubarb sauce: Put the prepared rhubarb into a stainless steel pan with the sugar and the orange zest and juice. Bring to a boil then reduce the heat to a simmer. Cook until the rhubarb has virtually collapsed, remove from heat, and puree in a food processor or with a hand blender until smooth. Season with salt a very small dash of cinnamon.
4. When the pork is roasted, remove from the oven and leave to rest for about 15 minutes. Add the wine to the juices in the roasting tin and heat on the stove, stirring constantly. Bring to the boil, then season to taste and pour into a gravy jug.
5. Carve the roast and serve with the gravy and rhubarb sauce.
Ingredients
1kg / 2.2 lbs leg of Cornish pork, well scored
Enough sea salt, milled black pepper and thyme leaves to rub the pork
2 glasses of white wine
For the sauce:
450g / 1 lb rhubarb, trimmed and cut into 2.5cm / 1-inch
pieces
2 heaped tablespoons golden caster sugar
The zest and juice of a small orange
Ground cinnamon
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