Rosto Chirino (Roast Pork) is a traditional Cypriot recipe for a classic dish of roast leg of pork served with a sauce made with vegetables and the pan juices. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Roast Pork (Rosto Chirino).
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Ingredients:
1.5kg leg of pork
1 small sprig of rosemary
1 tbsp cornflour (cornstarch)
1 bayleaf
50g onions, thickly sliced
50g carrots, chopped
50g celery, thickly sliced
100g celeriac, cut into slices
salt and freshly-ground black pepper, to taste
Method:
Remove the skin from the leg of pork and trim the fat down to half its original thickness (or get the butcher to do this for you).
Heat the oil in a saucepan and use to fry the celery, onions, celeriac and carrots until nicely browned. Turn this mixture into a roasting tin, then liberally season the pork and sit on top.
Transfer to an oven pre-heated to 200°C and roast for between 60 and 70 minutes. Every 20 minutes during this time, baste the pork with the pan juices.
When the pork is cooked, transfer to a warmed platter to rest until completely cold.
Place the baking tin on the hob over low heat. Add the bayleaf and rosemary and cook, stirring constantly, for 5 minutes, or until the contents of the pan have come to a boil.
tir in 250ml hot water, bring back to a boil and cook for 2 minutes. Now pass the contents of the pan through a fine-meshed sieve. Set aside until completely cold then skim off all the fat from the surface.
Pour back into a pan over very low heat. Mix the cornflour to a smooth slurry with 120ml water and whisk this into the pan. Bring the mixture to a simmer, beating frequently, then cook for 10 minutes before taking off the heat.
When the meat is cold, cut into thin slices, then place these back in the oven to warm. Pour the prepared sauce over the meat and serve with mashed potatoes or a plain rice pilaff.
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