A really simple recipe that's perfect for Sunday lunch throughout the winter months - pork is roasted in the oven and served with a delicious sauce made with blackberry jam, stock, blackberries and red wine vinegar. Particularly yummy with a little cabbage and bacon.
- 1.5kg pork leg, boneless
- 100g blackberry jam
- 400ml chicken stock
- 150g fresh blackberries
- 3 tbsp. red wine vinegar
- 1/2 tsp. dried rosemary
- Salt and black pepper
- Oil to fry
Combine stock, blackberries, jam, rosemary, salt and pepper in a blender. Push through a sieve.
Make slits all over the pork and season with salt and pepper. Heat oil in a large frying pan and fry the pork until browned on all sides.
Put the leg into a bowl with the blackberry mixture and turn to coat in the sauce. Cover and put into the fridge overnight.
Preheat oven to 180C. Remove the leg from the marinade and pat dry, reserving the marinade. Put into a saucepan along with any leftover marinade.
Bake the pork uncovered in a baking tin for 1 hour or until the internal temperature reaches 70C. Let rest under foil for 10 minutes before serving.
Bring the marinade to the boil, then reduce to a simmer and cook until thickened.