When we talk about pork leg we mean the hind legs of a pig. You only have to look at a prime porker to realise that this is the meaty end, with fine cuts just ready for transforming into succulent, tender roast pork with crispy, golden crackling. So set the oven and sharpen your knives – a roast pork dinner is on the cards!
Choose pork that has pale pink smooth flesh with fat that looks firm and milky-white – reject cuts where the fat looks greyish, oily or flabby. Check the rind or skin too – it should be thin, pliable and hair-free; if it’s thick and coarse it will have come from an older pig. Whole legs weigh between 4.5-7kg (10–15lb) and they’re usually sold cut into two smaller joints – the fillet half and the knuckle half. Both are excellent roasted with the bone in, giving more flavour to the cooked meat. The leg can also be bought boned and tied, then cut into smaller joints – anything from 1kg (2lb 4oz) upwards. You can also buy steaks, cubes, stir-fry strips and mince from the leg, and cured leg in the form of gammon and ham joints or steaks. Prices range from £5.50 - £8.50 per kg depending on where you buy it, and whether the pig is outdoor-reared, organic or intensively-reared.
Weigh the joint (or refer to the packaging) and work out the cooking time to suit your preference. For medium, allow 30 minutes per 450-500g (1lb) plus 30 minutes; for well-done allow 35 minutes per 450-500g (1lb) plus 35 minutes, roasted in the centre of the oven pre-heated to 180°C, 350°F, Gas Mark 4. Some cooks recommend starting at a high heat for 20 minutes (200°C, 400°F, Gas Mark 6) to get the crackling off to a good start.
To achieve crunchy, golden crackling, the rind should be scored deeply (to penetrate the skin) and narrowly (so that the heat can really get to it). Butchers have razor-sharp knives, so ask them to do it. Otherwise, nick the Stanley knife from the toolbox to do the job. Next, rub a little vegetable oil over the surface and sprinkle with salt – not too much, though. And never cover or baste the rind during cooking – if you do, it won’t get crisp.
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