If you want a good layer of crackling, choose a nice even shaped joint with a good layer of fat beneath the rind. You may have to ask your butcher to order a whole boneless pork leg for you, or cook a smaller portion for a smaller group. Take large joints out of the fridge one hour before cooking to allow them to come to room temperature and cook more evenly. Cooking time: About 2 hours 20 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. You are free to manage this via your browser setting at any time. on your browser, you can place your order by contacting our To make the gravy, drain the fat from the roasting tin, reserving the meat juices. Pork leg is available boneless or bone-in, and is usually cut into the rump, shank and center portions as the entire leg weighs from 15 to 25 lbs. 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. Place it on the wire rack. What to drink with pork Customer Sales and Support Centre by free phone on 0800 1 88884 or Don't rely on appearance or cooking time to judge doneness. Take the joint out of any packaging and dry the joint thoroughly, taking extra care to get the rind completely dry. Pat the pork roast dry with paper towels. Stir to combine the ingredients. Waitrose free range, easy-carve pork leg is pre-scored and boneless so it is ready to cook and easy to serve. A peeled and halved onion added to the roasting tin while your pork cooks will caramelise and add flavour to the gravy. To carve, remove the crackling and carve the joint into slices and serve the crackling separately or, if you prefer, carve the pork through the scored slices to include the crackling. 5 minutes, plus about 4 hours standing time, The Waitrose & Partners farm, Leckford Estate. Ara Single Vineyard, Pinot Noir, New Zealand Good Food Channel; Roast Leg of Pork; Gary Rhodes, FoodReference.com: Boneless, Herb-crusted Leg of Pork, BBC Good Food: Slow-Roasted Tuscan Pork with Roast Garlic Mash, FoodNetwork.com; Slow-Roasted Leg of Pork with Spicy Scratchings; Jamie Oliver. Customer comment plus 45 minutes. section on the bottom of the page. Remove from the oven and transfer to a warm carving plate or board and leave to rest while you make the gravy. Thank you for rating this recipe. https://www.bbc.co.uk/food/recipes/roastporkwithcrackli_67344 Boneless leg joint, loin roast, shoulder or pork rack. The front leg is known as pork shoulder. Copyright © 2020 Leaf Group Ltd., all rights reserved. In that time she wrote textbooks on Swedish, acupressure, deep tissue and lymph drainage massage. on your browser, you can place your order by contacting our Cover loosely with a clean tea towel and store in the fridge. Sprinkle with the salt and rub it into the skin. Cook for 45 minutes per 500g Immediately before cooking, dry the pork rind thoroughly with kitchen paper then brush or rub with the oil. Cover loosely with a clean tea towel and store in the fridge. Pan fry pork fillet in 1 tbsp oil for 4-5 minutes to seal the meat on all sides. is not enabled on your browser. It’ll give you time to make the gravy and finish off any last minute trimmings too! Preparation time: 5 minutes, plus about 4 hours standing time. Put the pork roast in a roasting pan. For a crackling joint, dry the rind again and rub one tablespoon of sea salt into the rind 30 minutes before cooking. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Season to taste and serve immediately with the roast pork, some roast root vegetables, and apple sauce. An entire boneless pork leg serves 10 or more people, so it is a good idea for a family gathering. is not enabled on your browser. When the cooking time is up, test to see if your pork is cooked by pushing a skewer into the thickest part of the meat. by email at Boneless leg joint, loin roast, shoulder or pork rack Cook for for 30 minutes, then reduce to 180C/Gas 4/fan 160C for the remaining time. // Leaf Group Lifestyle, Roasting Instructions for a Half Loin of Boneless Pork, How to Cook Tender Rolled Flank Steaks in the Oven. The perfect roast leg of pork. For larger servings, shop Waitrose Entertaining. Customer Sales and Support Centre by free phone on 0800 1 88884 or 1 x Waitrose Free Range Easy-Carve Pork Leg Joint, approximately 2.4kg. They have a higher fat content that renders down during cooking to give lovely tender meat. We use cookies to provide you with a better service on our websites. Pork should never be served rare. Preheat your oven to 350 degrees Fahrenheit. If you prefer something richer, then shoulder joints and pork belly are ideal. You are free to manage this via your browser setting at any time. For boneless meat, allow 225g meat per person, so if you’re looking for a boneless loin, leg or shoulder joint to serve 6 people, choose one around 1.5 – 2kg. by email at Calculate total cooking time for 35 minutes per 500g, plus 35 minutes. Choose a roasting tin that’s a little larger than the joint – not too large, or the precious gravy juices will evaporate. Take the joint out of any packaging and dry the joint thoroughly, taking extra care to get the rind completely dry. Sprinkle the roast generously with salt. Combine the minced herbs, garlic and olive oil in a small mixing bowl. Rub the spice mixture all over the … Always use an instant-read thermometer to be sure meat has cooked thoroughly. If you are unable to use JavaScript Unwrap the pork, cover loosely with kitchen paper or foil and leave in the fridge for at least 4 hours, or for up to 24 hours. Score the fat with a knife. Make gravy with the pan juices. The Waitrose & Partners farm, Leckford Estate. Remove the skin, if it has been left on. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile. Roast for four to five hours, until the roast is well-browned and the internal temperature is 160 degrees Fahrenheit, measured with an instant-read thermometer inserted into the thickest part of the roast. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Rub the oil mixture all over the pork roast. Preheat your oven to 220C/Gas 7/fan 200C. Transfer to the oven and cook for 5 minutes per 100g. customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook. She is the author of "Introduction to Lymph Drainage Massage" and "Milady's Guide to Lymph Drainage Massage." If you’re cooking a joint of pork with crackling, preparing the crackling begins as soon as you get it home. Resting allows the juices in the outside of the meat to settle back into the middle and throughout the joint, making it juicier and easier to carve. Cook a smaller boneless pork leg, about 2 or 3 lbs., for one to one hour, 30 minutes until the internal temperature is 160 degrees. Tie the roast tightly with butcher's twine. Place the meat onto a rack over a roasting tin and cook for 20 minutes then reduce the heat to 190ºC, gas mark 5 for 30 minutes per 450g or until thoroughly cooked. 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. The juices should run completely clear, with no hint of pink. The rind should be scored at finger width intervals. https://www.jamieoliver.com/recipes/pork-recipes/roast-pork-leg customersupport@waitrose.co.uk. With crackling joints this is essential for the first 30 minutes. Cook for for 30 minutes, then reduce to 180C/Gas 4/fan 160C for the remaining time. Cook a smaller boneless pork leg, about 2 or 3 lbs., for one to one hour, 30 minutes until the internal temperature is 160 degrees. Warnings. Whisk in the flour and cook over a medium heat for 1 minute until thick. Transfer your cooked pork joint to a warm platter or clean board and cover with foil. Leave it to rest for at least 20 minutes before carving. Remove the roast from the oven, cover it with foil and allow it to rest for 20 minutes before slicing it. 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. Sprinkle the crackling with a little extra salt just before cooking. Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. Which pork joint you choose for roasting depends on personal taste. Serves: 6 - 8. An elegant red full of raspberry and cherry flavours with soft tannins that perfectly matches a succulent pork roast. Also known as fresh ham, pork leg is the hind leg of a pig. Calculate total cooking time for 35 minutes per 500g, plus 35 minutes. If possible, buy a slightly larger joint than you need, as large joints tend to shrink less in the oven, and you can always use the leftovers another time. Marinate with an orange juice and olive oil vinaigrette for at least four hours, or up to 12 hours, before roasting the pork leg. Whisk in the stock and cider then simmer, whisking throughout, for 2-3 minutes or until the gravy thickens. It’s lean and delicious when wrapped in a few slices of parma ham before roasting. Marinate with an orange juice and olive oil vinaigrette for at least four hours, or up to 12 hours, before roasting the pork leg. This recipe was first published in September 1999. Waitrose free range, easy-carve pork leg is pre-scored and boneless so it is ready to cook and easy to serve. You could also add a few sprigs of herbs such as sage or thyme, or even a few slices of apple. Preheat the oven to 220ºC, gas mark 7.