Traditional Roast Pork Leg with Crackling

INGREDIENTS

1 x 2.5 – 3.5 kg pork leg roast half from Mighty Nice Meats (bone in, rind on)
Boiling water
2 tblsp oil
1 tblsp flaked salt
1 kg floury potatoes, peeled (Sebago)
600g mixed vegetables (carrot, parsnip, onion)

To serve:

Green peas
Gravy

COOKING INSTRUCTIONS

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.

BUTCHER’S ADVICE

Use the pan dripping from the roast to add flavour to your gravy.