Ingredients
4 lb (2 kg) pork leg roast
2 Tbsp (30 mL) canola oil
1 Tbsp (15 mL) coarse sea salt
Directions
- Pat roast dry with paper towel. Leave to dry, uncovered, on a plate in the fridge for about 1 hour or overnight to completely dry out the rind.
- Using a sharp knife, gently score the skin of the leg across in close parallel lines in both directions. Making sure to go through to the fat but not the meat.
- Rub the rind with oil and salt making sure to get into all of the scores.
- Preheat the oven to 425ºF (220ºC). Place roast in a large roasting pan, skin-side up. Add enough water, about 2 cups (500 mL) to cover the base of the roaster, taking care not to wet the pork skin. Roast for 25 mins.
- Reduce heat to 350ºF (180ºC) and continue roasting for another 2 hours. Top up with water if necessary.
- If the crackling isn’t crisp and golden after 2 hours, increase the heat to 425ºF (220°C) and cook for another 10 minutes or until crisp.
- Remove from the oven and cover loosely with foil. Allow to rest for 20 minutes before slicing.
Tip: Drying the pork skin is very important because any moisture will stop the crackling from developing.
Servings 6 – 8
Prep Time 1 hour & 5 minutes
Cook Time 2 hours & 25 minutes
Recipe and photo compliments SASK Pork
saskpork.com/pork-recipes
