Our pig leg is tender and flavourful, making it an excellent candidate for roasting. The layer of fat that covers the surface of the pig gives it richer flavours and helps to keep it moist and delicious.
Looking for the ideal family feast? Our Pork Leg Roast Bone In is it.
This roast leg of pork with its mouth-wateringly crunchy crackling is sure to please the whole family. As it roasts in the oven, we advise placing it on a bed of garlic, onion, and bay leaves. In addition to giving the pork a great flavour, it keeps the base up and away from the pan fluids so that it cooks evenly.
Slow cook your Pork Leg Roast Bone In to perfection.
There are many ways to roast and flavours to add to your pork leg. However, this is one of the best sets of instructions on how to get the most from your roast.
Set the oven at 220°C. With a sharp knife, score the pork by making small squares or diamond-shaped cuts a few centimetres apart through the skin and into the fat. Be careful not to go too far.
Coriander, salt, and pepper should be ground in a mortar.
Pull the skin open to ensure that the salt penetrates and rubs it into the scores (be sure to sweep away any extra salt). Turn it over and sprinkle some more salt and pepper on it.
On top of the onions, garlic, and carrots in a roasting pan, arrange the pork skin-side up. Place the roasting pan in the preheated oven.
Roast for 30 to 45 minutes until the skin of the pork starts to puff, and you can see it turning into crackling. At this time, reduce the temperature to 170°C and simmer the meat for an additional 4 1/2 hours, or until the sides fall apart.
Sprinkle the roast with the sage and rosemary after drizzling some olive oil over it and voila! You have yourself a perfectly roasted pork leg bone in.
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