Oven Roasted Boneless Pork Leg With Crunchy Crackle
Not only is the meat tender and juicy, but the crackle has the perfect crunch.
Ingredients
- 2.1 kg Boneless Pork Leg
- 1 tbsp Table Salt
- 1 tbsp Sea Salt
- 1 tbsp Olive Oil
Instructions
The Night Before Prep
- Place the pork on a plate, pat dry with a paper towel and then coat the rind in table salt. Place the pork in the refrigerator uncovered overnight.
The Next Morning
- Remove the pork from the fridge, remove and visible table salt with a paper towel, cover pork with a tea towel and allow the meat to come up to room tempeture before cooking.
Preparing The Rind and Cooking
- Preheat your oven to 240°C. Score the rind if needed with a shape knife.
- Rub a good amount of sea salt over the rind and into the score marks.
- Coat the rind with olive oil and then add a light amount of sea salt over the top to cover anywhere you may have missed.
- Cover the sides and underneath of the meat with olive oil.
- Place a cooling rack on a baking tray, then place the pork on top. If you have a wireless meat probe, place it into the thickest side of the meat so that you can monitor the internal temperature while cooking. Otherwise, you can use an instant-read meat thermometer during cooking time. Refer to the equipment list above for our recommendations.
- Place in the oven on the centre rack for 35 to 40 minutes at 240°C or until the rind had crackled. Turn the pork around halfway through.
- Once the rind has crackled, reduce the oven temperature to 180°C and cook until the internal temperature reaches 68°C. This takes approximately 1 ½ hours depending on the size of your pork.
- Once cooked, remove the pork from the oven and allow to rest for 10 minutes before carving.
