Cooking a roast can be daunting, especially for the first time. There are plenty of things to consider including which meat eg beef, lamb, chicken or pork, what cut to select and best value for money. Here at Puddledub, we are big fans of a boneless rolled leg of pork as simple, no nonsense cut that is great to roast.
Why choose Pork Leg to Roast?
Pork leg is considered one of the leanest cuts of pork as is contains some of the hardest working muscles. The thick skin that comes with a boneless rolled leg joint is ideal to keep the lean muscle tissue succulent and juicy during cooking and also makes for delicious crispy crackling.
We have detailed simple steps below to help guide you through what to do. If you have questions, feel free to get in touch with us. If you are delighted with your results, then please share with us on social media.
Here at Puddledub, Clare Mitchell has lots of experience preparing and cooking pork dishes and here are her recommended steps for cooking your roast leg of pork.
Cooking Method for Roast Leg of Pork
1. Take joint out of the fridge 1 hour before cooking and allow to sit at room temperature.
2. Weigh the joint to calculate cooking time. It's 30 minutes per pound plus 30 mins.
For example the cut featured in the photos on this page was 1.7kgs. This is 3.74lbs so 3.7 x 30 mins is 111 minutes plus 30 mins so it's 143 minutes cooking time so 2 hours and 20 minutes approximately.
3. Make sure the skin is well scored. Use a sharp knife if more scoring is needed.
4. Take your large onion and cut into 3 or 4 large chunks and place in the middle of a roasting tin.
5. Place the joint into the roasting tin on top of the onions, making sure the joint is skin side uppermost.
6. Sprinkle sea salt over the joint and add a little cooking oil and usually a splash of wine or cider.
7. Place in an oven and cook on high eg over 200*C minimum for 20 to 30 minutes. Then turn down to 180*C for rest of cooking time. Baste once or twice. No need to cover this joint as the skin protects the meat keeping it succulent and juicy. Not covering the joint also helps the crackling crisp up.
8. Serve with apple sauce and cut the crackling into pieces.
That's about it. Do let us know how you get on with roasting your leg of pork.
Roast Leg of Pork Top Tips
1. Roast Pork Leg is one of the cheaper cuts of pork at £7.16 per kilo. If you estimate an adult portion at around 200g, that's a meal for 5 for just over £7.
2. Roast Pork Leg leftovers are really versatile. You can carve it up and serve cold with sandwiches and packed lunches or you can use it in pasta sauces and quiches.
3. Rosemary, cider, apples, honey and mustard are all great flavours to pair with pork.
Clare is a integral member of the Puddledub team. Married to Tom and a qualified physiotherapist, Clare 'retired' to join the Puddledub team full time. Her organisation skills are key to the many areas of the business working together.
Cooking and preparing pork for many years, Clare is a source of information and tips on how to get the best from your pork. Read some of her recommended recipes and cooking tips here.