Preheat the oven to 180ºC. Pat the leg of pork dry with kitchen paper
Score the skin on 2 cm intervals if not done yet
Cut through the skin and outside fat layer on top with a very sharp knife
Rub with salt, pepper and olive oil
Place open on a wire rack in an oven-roasting tin
Place open on a wire rack in an oven-roasting tin
Roast the leg for the required amount of time
For every 500 g, roast it for 30 minutes
At the end, add on 15 – 20 more minutes
The skin on top should be golden brown and crisp
You can use the oven grill for a little while to help this process
Watch it and don’t brown it too much
You can slice potatoes thickly and put them in the roasting pan underneath the pork
They’ll be roasted and coated with lovely meat juices at the same time
When done, remove pork from oven and leave in a warm place to “rest” for 8 – 10 minutes
This “settles” the juices
Carve thinly against the grain
Serve with gravy, vegetables and apple sauce
