Pork Leg Boned Rolled is a classic roasting joint, boned and rolled for easy carving with crackling that turns beautifully crisp when cooked right. It’s a great centrepiece for a Sunday roast or a special occasion, feeding the family with plenty left over for sandwiches the next day.
How to cook it
Pat the skin dry and score it well, then rub with oil and salt to help the crackling puff up. Roast at a high heat (around 220°C) for the first 20-30 minutes to get the crackling started, then reduce to 180°C and continue roasting, allowing roughly 35-40 minutes per 500g. Rest the meat for 15-20 minutes under foil before carving against the grain, and crisp the crackling under a hot grill for a few minutes if it needs it.
| Storage Requirement | Keep refrigerated below 5°C. Use within 3 days of purchase or freeze immediately. |
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| Preheat oven to 220°C. Score the skin well and pat dry, then rub with oil and salt. Roast at 220°C for 20-30 minutes to start the crackling. Reduce to 180°C and continue roasting, allowing 35-40 minutes per 500g. Rest for 15-20 minutes under foil before carving against the grain. |
$18.99
