Preparing: Remove the pork leg joint from packaging and pat dry with paper towels. If you’d like crackling, score the skin with a sharp knife, rub generously with salt, and brush with a little oil. Season the joint with herbs such as rosemary, thyme, sage, or garlic. Leave at room temperature for about 30 minutes before roasting.
Browning (Optiol): For extra flavour, sear the joint in a hot roasting pan with a little oil until evenly browned on the outside.
Building Flavors: Place the joint in a roasting tin on a rack or over chopped vegetables (onions, carrots, celery) to create tural drippings for gravy.
Cooking:
Oven: Preheat to 220°C (425°F). Roast uncovered for 25–30 minutes to start crisping the skin. Reduce the temperature to 180°C (350°F) and continue roasting for 25 minutes per 500g.
For a 2kg joint, this is around 1 hour 40 minutes plus the initial high-heat stage.
Check the pork has reached an interl temperature of 75°C (167°F) before removing from the oven.
Resting: Transfer the joint to a board or plate, cover loosely with foil, and rest for 20–30 minutes before carving. This helps the juices settle and keeps the meat tender.
Serving: Slice thickly or thinly as preferred. Serve with roast potatoes, seasol vegetables, apple sauce, mustard, and rich gravy made from the pan juices.
Note: Cooking times may vary depending on oven type and joint thickness. Always ensure pork is cooked through before serving."
