Roast Pork with Matariki Reserve 2009 Merlot Cabernet Sauvignon
1 x 3kg Free-Range leg of pork
6 onions, peeled
2 tbsp coriander seeds
1 tbsp white peppercorns
6 bay leaves
Extra virgin olive oil
1 bunch of sage, leaves picked
1 bunch of rosemary, leaves picked
30 g plain flour
1 large bunch of parsley, chopped
1–2 tbsp mustard
Preheat your oven to full whack. Score the leg with a sharp knife in a zig-zag pattern. Halve the onions and spread out in a large roasting pan and place the scored pork on top. Using a pestle and mortar, bash the coriander seeds, peppercorns and 2 teaspoons of sea salt until fine. Add the bay leaves and bash again, followed by a good glug of olive oil to form a loose paste.
Rub the paste into the pork, making sure you get it into all the nooks and crannies. Roast the pork for 35–40 minutes, until you have a lovely crisp crackling, then turn the oven down to 170°C/gas 3.
Slow-cook the leg for 3.5 hours, until the meat is easily pulled apart. Dress the sage and rosemary leaves with olive oil and scatter them over the pork. Pop it back in the oven and cook until the herbs are crisp. Remove the leg from the oven and place on a wooden board. Cover with foil and allow to rest while you make your gravy.
Place the roasting pan on the hob over a medium heat, add the flour and stir it into the juices so you get a sticky paste. Slowly add a little water until you have a lovely rich sauce. Add the onions, then pour into a plastic jug or bowl and blitz with a hand blender. Return the sauce to the pan along with the parsley and mustard. Season to perfection and serve with the roast pork.