Over the years, I've been avoiding roast porks as I haven't been able to achieve the best crackling, most of the time, I get some part good crackling, but not all. I tried quite a few different recipes.
So when I started this roast pork leg today, I didn't really try at all. I have been doing my roast in slow ovens lately so I started slow for the pork as well.
Rub the scored skin with salt, cracked black pepper and olive oil and in the 125 Oven. It's not a big piece of the leg, just around a kilo, so it took around 1 hour and half. After that, I cranked the oven to 220C.
i just watched Martha Grilling show the other night-she had a guy roast a pig in one of those boxes. When she was serving she said she will just continue to eat the crispy crackly skin-it is addictive. Glad yours came out great.
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