Pork Leg

The pork leg is a very lean portion of the hog. It can be separated into three muscle groups: the inside, outside, and tip. It also contains a hock and a foot. The leg is tender and mostly free from connective tissue, making it ideal for dry heat cookery.

Cooking Instructions:

•  Preheat oven to 220°C.
• Score the pork leg rind thinly with a Stanley knife or thin bladed sharp knife.
• Pour boiling water over the pork leg roast and pat dry thoroughly with a paper towel.
• Rub the salt and oil into the rind and place the pork leg roast into a large shallow baking dish.
• 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.)
• 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.
• 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.
• 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.