Traditional roast pork leg with crackling
Prep time
10 minutes
Cook time
2 hours 30 minutes
Serves 6 people
Ingredients
-
•1 x 2.5-3.5kg pork leg roast half (bone in, rind on)
-
•Boiling water
-
•2 tablespoons oil
-
•1 tablespoon flaked salt
-
•1kg floury potatoes, peeled (Sebago)
-
•600g mixed vegetables (carrot, parsnip, onion)
To serve
-
•Green peas
-
•Gravy
Method
-
1.Preheat oven to 220°C.
-
2.Score the pork leg rind thinly with a Stanley knife or thin bladed sharp knife.
-
3.Pour boiling water over the pork leg roast and pat dry thoroughly with a paper towel.
-
4.Rub the salt and oil into the rind and place the pork leg roast into a large shallow baking dish.
-
5.Place the pork leg roast into the preheated oven for 30 minutes, then reduce the oven temperature to 180°C for 40 minutes per kg. (3kg = 30 mins +2 hrs approx.)
-
6.Place potatoes in a large saucepan of cold water and bring to the boil. Boil for 4 minutes. Drain and dry potatoes on a paper towel.
-
7.Add potatoes to the baking dish 1 hour prior to removing roast from the oven. 30 minutes later add the remaining vegetables to the baking dish and baste with pan drippings.
-
8.Test by inserting a skewer into the thickest part of the roast. When ready, the juices run clear. Remove roast from the baking dish and rest in a warm place whilst vegetables continue to cook.
-
9.Serve the pork leg roast with the roast vegetables, peas and gravy.