Pork and cumquats

Pork and cumquats from The Cook’s Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (page 259, or p764 of the revised edition) by Stephanie Alexander

Boned pork leg was dry salt brined overnight, then roasted at 160C until it reached an internal temperature of 62C. Then rested for 10m and the internal temperature reached 65C. According to the author 65C would be medium-rare and “at its juiciest and most tender.”

I used the Probe Temp to watch the temperature. Its wifi range (whilst in the oven) is about 1 room, but seemed to work well. The Probe said that 62C would be medium, and its app preferred a lower setting.

The Probe was correct, the meat was medium. A lower temperature would be better.

The vertical spikes are probably when I was out or range.

I cooked the roast on a bed of onions (something I learnt from one of Gary Rhodes’ books. ie the meat is not sitting on hot metal, and the pork juices flavour the onions.

The instructions for the cumquats, was to cook picked cumquats with the roast leg and squash them well when making a sauce. Mine turned into charcoal balls! perhaps they flavoured the sauce a little.

Served with Sauerkraut (without juniper berries as none were readily available) and some cauliflower. There was some Floretto (Cauli-Blosum/ Caulilni) on special, so I steamed that and added it.