Pork leg roast is easy to cook on the weekend with minimal steps, but to get a perfect, golden crackle makes it worth every minute waiting. In the end, the results will be tender and juicy, while a mouthwatering crackle cooks on the outside. Crackling will be the most enjoyable part of a good piece of pork. That indisputable crispy, oily crunch filled with so much flavour is something we look ahead to after having a roast for hours. Its smell lefts your entire family members with mouthwatering.
HOW TO COOK A PORK ROAST
There are various tips and tricks we’ve learned through roasting many crackling roasts.
- Don’t try to roast your pack straight out of its plastic wrapping. Moisture keeps in the rind before all of that plastic. It’s important to remove your roast first and pat dry with a paper towel.
- If you’ve enough time, leave the pork in the fridge uncovered for at least 1-2 hours. The best crackling happens when we leave ours overnight to dry out completely.
- Score the rind at 1-inch intervals, be careful and not cut into the meat.
HOW DO I GET GOOD AT CRACKLING?
- Rub the skin with some cooking oil and one spoon of COARSE sea salt. Rub it properly.
- Season meat with 1 tablespoon of salt and 2 tablespoons of olive oil.
HOW LONG DOES IT TAKE TO ROAST PORK?
Get the best crackle you see in the images, we first blast it with high heat for 40-45 minutes. The crackle will bubble up at that time. Heat is reduced to allow time to cook the meat underneath. After that, blast it again for 10 minutes to get it the same golden colour until you see it. Don’t use a wire rack to roast pork because we prefer the juices of the meat to absorb back into the pork while roasting for a juicer and flavourful meat. You can cook this recipe in less than 2 hours and don’t end up with the whole roast being pulled apart. Although, the meat around the outer sides is fall-apart tender with crispy edges, while juice will reabsorb back into the meat for even more flavour.
HOW TO SERVE ROAST PORK
Let it rest for up to 10-15 minutes so all of those juices stay in the meat before craving. The longer you wait the better the taste will be. The crackle doesn’t go soft while resting.
Several people will foil while resting, but some of them are also not aware of it. After you pull off all the crackling to get to the meat, you can slice it and serve with pan juice and some cracking on the side.
Source URL: https://malenyblackangusbeef.com.au/product/pork-leg-roast/
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