Roast Pork (with crackling of course)

My parents was here in Sydney for 3 weeks, and how enjoyable it was when they were here.

It makes me realise even more how they love me and how I love them. :)

Today I just want to share one of the dish I made for them, roasted pork leg. They enjoyed it very much, yay! 

Roast Pork

2kg of Boneless Pork Leg

Herbs (I used thyme and sage this time)

Olive oil

Salt and Pepper

Method:

1. Preheat oven 220°C/425°F

2. Score the rind of the pork, I criss-crossed it, but one line scoring will look good too. 

3. Pat dry your pork using paper towel. 

4. Rub the salt and pepper all over, especially salt on and in the rind, to ensure you get the crackling crackle :) .

p.s. For a better result, do these hours before roasting (ideally overnight), put in the fridge uncovered. The salt will absorb all the water out from the pork, ensuring a success crackling. 

5. I like to also tuck in some herb in between the scoring, so you can do that too.. 

6. Drizzle olive oil all over

7. In a baking dish, make a herb bed and put your pork on top of it. 

8. Put it in the oven skin side up for 20 minutes at 220°C.

9. Take the temp down to 170°C for 1 hour

10. Let it rest for about 15 minutes.

11. Slice, serve and attack! 

I served this with roast veggies; zucchini, baby carrot, yellow and red capsicum, garlic, potato. Just cut them into chunks, mix with salt, pepper, herbs, olive oil and give them a good shake. 

There will be some good amount of oil after roasting, do not throw it away. It's like gold for your stir fries or veggies roasting next time.