I was trying to decide what to cook for our Halloween Dinner Party. I wanted a delicious main dish that was easy to cook, and that would feed a small crowd. It had to be something simple so I was as free as possible to enjoy the evening.
I couldn’t wait to spend as much time as possible with my family, especially since we hadn’t seen each other since before lockdown. I also wanted something I could cook ahead of time and then just heat up when it was time.
I went through the list of usual crowd favorites like lasagna, nachos, pot roast. Then I thought of pork. Pork is less expensive than other meats and you can easily cook it in advance. Plus it tastes great especially when you cook it until it’s tender and falling apart.
A beautifully browned pork leg roast with crispy crackling and tender, juicy meat is a spectacular centerpiece for any gathering. But achieving pork leg perfection requires some know-how.
Follow this complete guide to cooking a mouthwatering pork leg joint from start to finish. We’ll cover choosing the right cut, prep tips, roasting techniques, and slicing and serving the finished roast. With these steps, you’ll gain the skills to make this impressive roast shine.
Selecting the Best Cut
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Choose a bone-in pork leg roast between 4-8 pounds The bone adds moisture and flavor
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Opt for the sirloin end rather than the shank end for a leaner, more uniform shape.
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Pick a roast with a thick layer of fat on top to yield delicious crackling.
Preparing the Pork Leg
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Place the roast fat side up on a cutting board Use a sharp knife to score the fat in a diamond pattern
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Gently loosen the skin from the meat using your fingers, being careful not to tear it.
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Combine 2 tbsp salt with 2 tsp pepper. Rub half the mixture into the meat under the skin. Reserve the rest.
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Allow the roast to sit at room temperature for 1 hour as the salt penetrates the meat.
Roast Pork Perfection
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Preheat the oven to 220°C/425°F. Place the pork fat side up on a roasting tray.
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Roast for 30 minutes to render the fat and begin crisping the skin.
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Lower the oven to 170°C/325°F. Roast for approximately 20-25 minutes per pound, until meat reaches 60°C/140°F internally.
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If the crackling isn’t crisp enough in the last 30 minutes, increase oven to 220°C/425°F to harden it up.
Rest and Carve with Care
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Allow the roast to rest for at least 15 minutes before carving. This allows juices to redistribute.
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Using a sharp carving knife, slice between the bones to cut the pork leg into portions.
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Cut against the grain of the meat in thin slices for tender, easy-to-eat portions.
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Sprinkle the pork with the reserved salt and pepper mixture just before serving.
Complementary Side Dishes
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Roast potatoes, parsnips, or carrots around the pork leg for a one-pan meal.
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Steamed greens, roasted asparagus, or a fresh salad balance the richness.
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Applesauce, cranberry compote, or gravy make great saucy accompaniments.
With these tips for choosing, prepping, roasting, and carving a pork leg joint, you can present the perfect roast pork any night of the week. Adjust cooking times as needed to reach proper internal temperature. Soon your friends and family will be begging for your secret to the most juicy, flavorful pork leg ever!
Frequency of entities:
pork leg: 16
pork leg joint: 4
pork leg roast: 6
How To Cook Fall Apart Roasted Pork Leg In The Oven
The key is to preheat the oven to 200 C. Then cook the pork for about 15 minutes at 200 C. Afterwards reduce the temperature to 150 C for the remaining cooking time.
I believe that using an oven bag is the best way to cook pork that falls apart in the oven. Oven bags are great because they cut down on cooking time and make sure that the meat stays juicy and flavorful. As an added bonus your oven won’t get dirty with greasy splatters.
You can also make this recipe using a shoulder roast too.
Marinate for Extra Flavour
Making sure the pork is really juicy means rubbing the marinade into it and letting it sit for at least an hour before cooking.
How To Roast Pork | Boneless Pork Leg | Crispy Skin Pork
FAQ
What is the cooking time for a leg of pork?
Is pork leg joint good for roasting?
Do you cover a pork joint when cooking?
How do you keep pork legs moist?