Tender Pork Leg With Crackling Recipe
7 Tips For Cooking Perfect, Crunchy, Salty Pork Crusted Roast.
Buy a pork leg with the skin on it to ensure a crunchy crackling crust.
When cooking a pork leg, it’s essential to make sure that you purchase a portion with the skin on. This will ensure you get a crunchy crackling crust when roasting it.
To get the best results, score the skin deeply with a sharp knife, rub it with a mixture of salt and spices, and place it in the oven at a high temperature.
The skin should crisp up nicely and become golden brown. Roast the pork leg until the internal temperature reaches at least 165 degrees Fahrenheit and let it rest before carving.
Enjoy the delicious crackling crust along with the juicy, succulent pork inside!
Use a sharp knife to score the skin of the pork leg.
Scoring the skin of a pork leg offers a range of benefits that can make the dish you’re cooking even more delicious. It’s a simple technique that involves making shallow cuts in the pork meat’s skin, which can help with the texture and flavour. How to sharpen a knife link
When you score the skin of the pork leg, you can help render down the fat, creating a more tender and succulent meat. It also allows you to season the meat more evenly, as it penetrates the shallow cuts in the skin. This can help to make the pork roast flavour more intense and make crackling sharing easy.
You will need a sharp knife to score the skin of the pork leg. Start by using the blade’s tip to make cuts in the skin about an inch or 2 cm apart. You should cut about a quarter of an inch or 1 cm deep, making sure to avoid cutting into the flesh of the meat. Try only to score the fat.
Once you’ve scored the skin, see the secret below! This can add a great depth of flavour to the pork leg that you’re cooking.
Using a sharp knife to score the skin of the pork leg is a great technique that can help you make your dish even more delicious. It’s a simple process that can take your crackling to the next level and doesn’t take too much effort or time. Try it out for yourself and see the great results!
A clean box-cutting razor can also be used.
Real Chefs Secret For Super Crunchy Crackling.
Take your pork and place it on a foil-lined baking tray. Add some roughly chopped carrots, onion and celery to the tray to stop the pork from frying on the bottom.
Pour boiling water over the pork skin, then pat it dry. Take some sea salt, grind it to a fine powder, and rub it over the pork for 2 minutes, working it into the skin well.
You should wear some kitchen gloves to do this.
Finally, place the tray in the oven and roast the pork for the desired time. Using this technique, you will have delicious, juicy, and crispy pork that everyone will enjoy!
How to cook extra crispy roast pork video recipe, with the food cost estimate.
Tender Leg Of Pork Recipe With Crackling – buffet serving 80g, 2.8 oz
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You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.
Equipment
- 1 convection oven
- 1 Chef Knife for scoring the meat, or use a clean razor cutter
- 1 large roasting pan stainless steel
Ingredients
- 2 tbls oil vegetable
- 5000 g pork leg bone-in
- 20 g salt
Mirepoix – vegetable bed
- 50 g carrot cut in chunks
- 100 g celery base, or head
- 100 g onion cut in half
- 100 g parsnip cut in half
- 100 g potato cut in chunks
total food cost
Preparation Time Estimate
ADJUSTABLE SERVINGS
Instructions
- Line the pan with grease-proof paper or foil for easy cleaning.Wash, peel and rough cut the vegetables and mix through the oil. Place veg in your roasting pan. Place the pork on top of the vegetable bed. This is the bases of your gravy later.
- Preheat your oven to F180 °C
- Score the pork leg shin with a sharp knife or razor cutter to a depth of 0.5 cm or ¼ inch deep. Place the pork on the large rough-cut vegetables, these help make the gravy tasty. HINT – Add some thyme near the end of the cooking cycle.
- Pork boiling water over the skin of the pork. Pat dry the pork with a paper cloth. Rub the salt all over the pork leg.
- Rub salt all over the leg of pork, be generous with the salt, add more if needed, more salt, more crust.
- Roast the pork at 180° C/350°F for about 1 hour, until the pork leg begins to colour and crust.
- Tes the doneness of the pork with a thermometer. Once the pork is cooked, remove it from the oven and let it rest for about 10 minutes. Then, shred the meat and serve it with your desired side dishes.
- You will likely need a pork leg that is around 4500-5000 grams before cooking to end up with around 3200 grams of cooked meat after shrinkage, trimming and slicing.
- Rest the pork for at least 30 minutes, uncovered. Remove the pork leg to a carving tray or board.
- While the pork rests cool the roasting pan and then tilt the roasting pan by placing a cup under one end. When the fat cools it will go solid, then poke a hole in the fat and drain the juices and stock into a pot as a base for your gravy.
- For the Gravy. Use a quality gravy mix with cold water and add to the pot of juices, following their instructions.
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