Roasted Pork Leg with Crackling
Serve this delicious pork roast with crunchy crackling alongside roasted potatoes, carrots, parsnips and brussels sprouts for a show-stopping meal.
Photo credit: Canada Pork
Cut: Pork Leg Roast
Prep Time: 1 hour 5 minutes
Cook Time: 2 hour 25 minutes
Number of Servings: 6 - 8
Ingredient
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.
Nutritional Analysis:
YIELD:
6- 8 servings.
SERVING SIZE:
per 230 g serving.
| Per Serving | |
|---|---|
| Calories | 370 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Cholesterol | 120 mg |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Sugars | 0 g |
| Protein | 40 g |
| Sodium | 1540 mg |
| Potassium | 1023 mg |
Source: SaskPork