Best Way To Cook Leg Of Pork With Crackling

Reduce temperature to 190C375FFan 170CGas Mark 5 and cook for a further 30 minutes per 500g.

Best way to cook leg of pork with crackling. Remember to reduce the temperature after 30 minutes you can leave the oven door open for a couple of minutes to help it cool down. Using a very sharp knife score the rind with deep scores in a diamond pattern or ask your butcher to do this then pat the pork. If you are using a larger or smaller cut cook for 25 minutes per pound of pork plus an additional 25 minutes.

Do not cover pork crackling joints while theyre cooking or youll be left with soggy crackling. Remove the pork from the oven. PERFECT CRACKLING If you find that the crackling isnt as crispy as youd like near the end of the roasting time turn the heat up and cook for a further 10-15 mins.

Lightly cover the rind with 12 tsp of salt place in a roasting tin and cook for 30 minutes. Tuck the two onion halves under the meat. To guarantee a crispy crackl ing follow these steps below.

My method with crackling is simpleLet your partner roast the pork in the normal waythen remove the cooked skin carefullyleaving as much fat as possible on the jointNextusing strong kitchen scissorscut into two inch square pieces and then put in the microwaveShould the amount be about a large mug fullone would need to microwave for four and a half minutes at. Score the skin of the pork with a sharp knife into diamonds and rub the surface with the sea salt 3. Remove the pork from the fridge approximately 30 minutes before cooking 2 hours before you wish to serve the pork.

Prepare your chosen vegetables. Be careful not to overcook the meat though as it will become dry. Slow-cook the leg for 35 hours or until the meat is easily pulled apart.

Peel and halve the onions scatter into a large roasting tray and place the scored pork on top. Using a sharp knife gently score the skin of the leg across in close parallel lines. Rub well into the scores as this not only seasons the meat but helps draw out moisture producing crispy crackling.