Boneless pork leg, scored and rolled cut to size. For boneless meat, allow 250g meat per person, so if you’re looking for a boneless loin, leg or shoulder joint to serve 6 people, choose one around 2kg.
The piece in the picture weighs approx 3 Kg
Choose a roasting tin that’s a little larger than the joint – not too large, or the precious gravy juices will evaporate. A peeled and halved onion added to the roasting tin while your pork cooks will caramelise and add flavour to the gravy. You could also add a few sprigs of herbs such as sage or thyme, or even a few slices of apple. Sprinkle the crackling with a little extra salt just before cooking.
Preheat your oven to the correct temperature. With all large joints some cooks like to roast them for the first 20 minutes on a high heat to allow the heat to penetrate quickly. With crackling joints this is essential for the first 30 minutes. Good crackling forms when the fat beneath the rind melts and pushes up through the rind, basting it with fat and making it crisp. Preheat your oven to 220C/Gas 7/fan 200C. Remember to reduce the temperature after 30 minutes – you can leave the oven door open for a couple of minutes to help it cool down.
Do not cover pork crackling joints while they’re cooking, or you’ll be left with soggy crackling. There’s no need to baste pork while it’s cooking as the fat should keep it moist, but some cooks like to brush the crackling with a little extra oil once or twice.