Roasted leg of pork

I again have some winter to share...I mean food that is traditionally made for New Year and Christmas in Armenia. You might wonder why I keep posting all the winter dishes like Sweet rice or Christmas cookies in spring, when everyone is passionate about healthy fresh vegetables and greens...

Well, the emotional reason is that I hear from many people around that they carve for Christmas food, as it is prepared once a year and therefore evokes nostalgia...more rational reason is that my blog is new and it is March, so as you guess, I had recipes even before starting the blog...so I need to post them. 

Also, referring to the given dish, it is a great substitute to "supermarket" sausages, smoked and raw meat snacks, etc. It is tasty, great to be consumed when cold and easy to prepare! Cut a piece, place on bread with some mustard and you have an irreplaceable snack. Eat it with fried potatoes or other side-dish and you have a great dinner. One such piece of around 2.5 kg will be consumed for at least a week.

So,  the leg we had was around 2-2.5 kg. To prepare it, you need a lot of salt, black pepper, allspice, 7-9 cloves of garlic, bay leaves, 2 carrots, and foil. 

Using a sharp knife, cut "pockets". Stuff each "pocket" with salt, pepper, carrot, garlic clove and bay leaf and allspice. Do not be afraid to use much salt. Stuff the leg from all sides with the ingredients. Then rub it well with salt and pepper, place some bay leaves over it. 

Wrap the leg in foil. If you are using a standard width foil, join 3 long stripes of foil together by folding the edges together, to make a wider piece. This is important, as you have to make sure meat is wrapped well and no holes are left.  If even a small hole occurs, it will cause leaking of  the "juices" while roasting. 

Heat oven to 180 C. Cooking time is proportional to the weight of the pork leg. That is if the leg is around 2-2.5 kg, you should cook for around 2 hours.