serves 8 - 10
2.7 - 3.2 kg (6 - 7 lb) leg of pork, rind scored
oil, for brushing
salt and freshly ground black pepper
425 ml (15 fl oz) vegetable or chicken stock
30 ml (2 tbsp) flour
25 g (1 oz) butter
1 Remove the leg of pork from the refrigerator 3 hours before you plan to cook it so it can come to room temperature.
2 Heat the oven to 200°C (400°F) gas 6. Lightly brush the surface of the pork rind with oil and rub in salt and pepper
3 Put the leg in a large roasting tray and cook for 3 1/4 - 3 3/4 hours without basting to make the crackling really crisp. increase the temperature for the last 15 minutes if necessary. Test to check the pork is cooked by piercing the thickest part with a fine skewer: the juices should run clear.
4 Transfer the meat to a serving platter and keep warm. Make the gravy: remove any excess fat from the juices in the pan. Add the stock and bring to the boil, scraping to dislodge any crusty bits. Reduce the heat.
5 Mash the flour and butter together to form a paste and add, a bit at a time, to the gravy. Simmer for 2 - 3 minutes until thickened and season with salt and pepper.
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