Do you make an amazing pork leg roast?

[PARunnerGirl]

I’ve been given a lovely rolled leg joint from a local farmer.. lucky me! But I’m not sure what to do with it so 1) the crackling is amazing and 2) it’s not dry. Any recipes or tips?

Crackling needs to be scored - a Stanley knife is good for this. Then rub with salt and leave to sit. The salt will pull moisture out. After an hour or so, wipe the salt and moisture off. Give it a really good wipe, it needs to be dry, leave it a bit to air dry whilst you heat the oven to 230°. I like to stick a bit of foil on each end with a cocktail stick to stop them getting too dry for the next bit. Season the crackling with salt & pepper, then bung it in the oven for 20 mins to get it going. Then turn it down to around 180°, take foil off ends and cook for remainder of time according to weight. If you're not happy with it at end of cooking time, strip crackling off and put back into oven on a high heat whilst you rest the meat. I like to sit the joint on a bed of apple and onion chunks to lift it off the roasting tin for cooking. You can then make a chunky sauce with them.

Thank you @unsync ! I will try exactly this

Score, dry with kitchen roll and salt. Put into a hot oven and turn down to 180 as you put it in, cook for 50 mins per kg

Crackling as above

I know it's not what you asked, but this easy cider gravy goes well https://thescottishbutcher.com/recipes/cider-gravy-for-pork/.

(I tend to use a higher ratio of cider to stock though)

I do it pretty much as @unsync said, though after original salting I rinse before drying then rub with olive oil, salt and pepper. Sit on sliced onions and fresh sage leaves (or apple if dh not eating it - he's allergic).
Also I whack around a cup of cider/water/white wine into the bottom of the tin when I've turned it down. Find it helps the moisture and adds great flavour to the gravy!
Pork joint going on my shopping list @PARunnerGirl , thank you!

Yes to @MassiveOvaryaction's cider suggestion, definitely helps keep joint moist and makes a great sauce when blitzed with apples & onions and pushed through a sieve (if you don't want pips and bits).