Roast Leg Of Pork

Roast Pork with Crackling
Roast dinner is one of our family favourites.  Roast leg of pork with crackling is delicious and enjoyable as long as you got the perfect crackling.  I cooked the roast yesterday, and I will share with you how you do it properly, so you could get the best crackling and also succulent, meat.

For three kilograms of a joint is the best size to have for a family of six to eight.  Roasting leg of pork is as easy as the roasting shoulder of pork.

Bear in mind that the flesh of the leg is leaner than the shoulder.  It does not have a lot of fat, so the right temperature and the length of the roasting time have to be done correctly.







To get a good crackling, firstly you have to score the skin deep enough.  Sprinkle with rock salt about 2 tablespoons full and add some oil, then rub in gently.

Place the meat on a large bowl, cover with plastic wrap, keep aside for at least one hour
before cooking.

After one hour or more, massage the skin and also discard the salt.

Make sure there is no more rock salt on the skin, clean the salt thoroughly, add some oil, rub around the flesh and the skin.

Put on a rack to roast in a hot oven at 250 degrees C or 230 C a fan forced, for 22 minutes.
Reduce the temperature to 170 degrees C a fan forced, continue roasting (18 minutes every 500 g) - for about one hour and 48 minutes

The roasting process took about 2 hours and 10 minutes for the 3 kg leg of pork.  Allow resting for  20 minutes before carving.

You can see the beautiful golden crackling, it's so crispy and deliiiiish!
Now you have IT !!!



Transfer the pork onto a dish, but don't cover; otherwise, the crackling becomes soggy.  When it is slightly cooler to handle, you could lift the whole crackling and place it on a plate and keep aside put in a dry place, you must cover the meat to stay warm for further resting.

Garnishes For Roast Pork.
Everyone has their own taste to serve roast pork, so you could do what you like.  Traditionally roast pork is served with gravy and apple sauce.  I do the same too, sometimes I have pears instead of apples.  But this time I did apple sauce with Cavaldos.

Cooking the Apple Sauce

To accompany the roast, I did roast vegetables:
 potato, pumpkin and red
onions, and baked cauliflower with cheese sauce, and last but not least, I cooked also boiled green peas and broccoli dressed with mixed herbs butter.

The Roast Dinner

A layer coffee cake to end the meal served with freshly brewed coffee.

Simple and Sweet.

A Perfect Pork Crackling

Golden and Crispy Crackling

a piece of the crackling

a piece of the crackling-the another side

It was a lot of preparations, but the joy of cooking a roast is sharing it with family and friends.
On that note, I am so glad that we could share our roast dinner with our dear friends. Indeed we had a lovely catch up, and it was an enjoyable time.  THANK  YOU  ALL.




Until Next Post
Thanks For Visiting My Blog
Susy