Red Wine Marinated Roast Pork Leg
A succulent pork leg soaked overnight in a bold red wine marinade with garlic, onion, and aromatic herbs. Slow-roasted until gloriously golden, this showstopper roast is the ultimate centrepiece for celebrations and large gatherings.
🛒 Ingredients
20 servings
- 1 pork leg (3 to 4 kg)
- 300 ml dry red wine
- Salt to taste
- 1 head of garlic, crushed
- 1 medium onion, grated
- Ground cumin to taste
- Freshly ground black pepper to taste
- 4 bay leaves
- Fresh rosemary to taste
- 1 tsp vegetable bouillon powder (optional)
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Directions
- 1
Using a sharp knife, make small deep cuts all over the pork leg and place it in a large roasting dish.
- 2
In a bowl, combine the red wine, crushed garlic, grated onion, cumin, black pepper, and salt, stirring well to form a smooth marinade.
- 3
Rub the marinade all over the pork with your hands, pressing it firmly into the cuts. Pour any remaining marinade over the top.
- 4
Arrange the bay leaves and rosemary sprigs over the surface of the meat.
- 5
Cover tightly with aluminium foil and refrigerate overnight (at least 8 hours), turning the pork occasionally so it marinates evenly on all sides.
- 6
Preheat your oven to 200 °C (390 °F). Roast the pork covered with foil, fat side up, for 60 minutes.
- 7
Remove the foil, raise the temperature to 200–250 °C (390–480 °F) and continue roasting until deeply golden, basting regularly with the pan juices.
- 8
Rest for 10–15 minutes before carving. Serve with white rice, potato salad, or your favourite roasted vegetables.
💡 Chef's Tip
The overnight marinade is non-negotiable — it's what makes the meat so tender and deeply flavoured. If the pan juices start to dry out during roasting, add a splash of water or wine to keep everything moist.
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