Recipe Pork Leg Roast

Remove the string and open up the pork.

Recipe pork leg roast. Secure with kitchen string. Bake for 20 minutes then reduce heat to 180 c and bake for 40 minutes. Roast for 35 to 40 minutes or until you have a lovely crisp crackling then turn the oven down to 170 c 325ºf gas 3.

Put the roast in your preheated oven and baste with the marinade as well as the cooking juices that will be released into the pan during the roasting time. Preheat oven to 220 c. Immediately before cooking dry the pork rind thoroughly with kitchen paper then brush or rub with the oil.

Preheat oven to 220 c. Slow cook the leg for 3 5 hours or until the meat is easily pulled apart. Trim 2cm from the ends of the skin then roll up again.

Score the pork leg rind thinly with a stanley knife or thin bladed sharp knife. Preheat the oven to 220ºc gas mark 7. Roast 15 minutes per pound or until the meat thermometer inserted into the thickest part of the meat reads 165 degrees.

Unwrap the pork cover loosely with kitchen paper or foil and leave in the fridge for at least 4 hours or for up to 24 hours. Roast your pork leg at 465 f 241 c for 25 minutes. Place your roasting pan onto the top oven rack.

Rub with oil and season with salt then arrange on a wire rack over a roasting pan. After 25 minutes check the skin to make sure it is crisp and golden in color. Pour boiling water over the pork leg roast and pat dry thoroughly with a paper towel.