Enjoy this traditional NZ pork leg oven roasted recipe on a lazy Sunday gathering with family or friends. It’s quick to prepare, doesn’t take too long to cook, and the trade off is worth it for that crispy golden crackling, succulent and flavoursome meat.
Serves 4-6
Ingredients
- 1 x 2.5-3.5kg pork leg roast (bone in, skin on)
- 2 tablespoons oil
- 1 tablespoon salt
- 1kg peeled potatoes (roasting)
- 1kg mixed vegetables (carrots, parsnips, onion, peas)
- Gravy to suit your own style
🔥 Hot Tip 🔥
For outstanding crackling try the following the day before;
- Dab the pork skin dry with a paper towel
- Score the pork skin
- Smoother in salt of any kind and place in fridge uncovered until the following day
- Remove from fridge, wipe off residual salt
- Cover lightly with oil.
- Apply a very light sprinkle of salt again.
Instructions
- Preheat oven to 220°c.
- Score the pork leg rind thinly with a Stanley knife or thin bladed sharp knife.
- Rub the salt and oil into the rind and place the pork leg roast into a large shallow baking dish.
- Place the pork leg roast into the preheated oven for 30 minutes, then reduce the oven temperature to 180°c for 40 minutes per kg.
- Place potatoes in a large saucepan of cold water and bring to the boil. Boil for 4 minutes. Drain and dry potatoes on a paper towel.
- Add potatoes to the baking dish 1 hour prior to removing roast from the oven. 30 minutes later add the remaining vegetables to the baking dish and baste with pan drippings.
- Test by inserting a skewer into the thickest part of the roast. When ready, the juices run clear.
- Or use a thermometer for the preferred level of doneness. Medium is 63°c and well done is 71°c)
- Remove roast from the baking dish and rest in a warm place whilst vegetables continue to cook.
- Use the pan drippings to add flavour to your gravy.
- Serve the roast pork leg with the roast vegetables, peas and gravy.
