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    Pancetta Roast Pork with Redcurrant Gravy

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    Pancetta Roast Pork with Redcurrant Gravy

    Boneless leg of pork is an ideal cut for roasting and is easy to carve. The ready-scored rind cuts down on preparation time, and the pancetta adds flavour and moisture to the meat. Why not finish off your meal with this month's Spiced Date and Apple Cobblers?

    • Preparation time: 20 minutes
    • Cooking time: 110 minutes
    • Total time: 2 hours 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 4


    • 1.25kg-1.4kg Waitrose British Boneless Leg of Pork
    • 4 garlic cloves, halved
    • 80g pack Pancetta Arrolata
    • Salt and freshly ground black pepper
    • 1 tbsp sea salt
    • 150ml red wine
    • 300ml chicken stock
    • 2 fresh thyme sprigs
    • 2 tbsp redcurrant jelly


    1. Preheat the oven to 220°C, gas mark 7.
    2. Turn the pork skin-side down and using a small, sharp knife, make eight deep cuts into the leg. Push half a garlic clove and a slice of pancetta into each cut, then season all over.
    3. Turn the pork over and dry the skin thoroughly with kitchen paper.
    4. Sprinkle with the sea salt and rub it into the skin and the scores in the rind. Transfer to a roasting tin and cook for 20 minutes. Reduce the heat to 170°C, gas mark 3 and continue to cook for a further 1 hour and 20 minutes, or until thoroughly cooked.
    5. Remove pork from the pan and drain off the fat. Place the roasting tin on the hob and pour in the red wine. Bubble rapidly for 5 minutes then add the stock, thyme and redcurrant jelly and bring back to the boil, stirring until the jelly dissolves. Carve the pork and serve with mashed potatoes and broccoli.

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