Roast Berkshire Pork Leg with Crackling

1. Preheat oven to 425 F.

2. Pat skin dry. Score the fat with a sharp knife about 1/2 “ intervals. 

3. Rub salt into skin and fat.

4. Put in a roast pan and roast at 425F for 20 mins uncovered.

5. Then reduce temperature to 375 F and cook for 30 minutes per lb, plus an extra 30 minutes.

6. Do not cover pan. 

7. Cook to internal temp 165 -( the old way is to make sure juices run clear).

8. The drippings make the best gravy. I make a roux with the pork fat (equal parts fat and flour) then add juices from the roast and either pork stock or water from any veg I have cooked) Once it has boiled I add soy sauce and pepper. The soy sauce adds a wonderful flavour as well as colouring the gravy.