Description
Fresh from the oven, its golden-brown crackling blistered to perfection and as you carve into it, the knife glides effortlessly through layers of juicy, tender meat marbled with just enough fat to make it luxuriously rich.
Top Nutritional Benefits of Eating Maesllyn Pork.
High-Quality Protein – Supports muscle growth, repair, and overall body function.
Rich in Thiamine (Vitamin B1) – Important for energy metabolism and nerve function (pork is one of the best sources).
Good Source of B Vitamins – Especially B6, B12, niacin, and riboflavin, which support brain health and energy production.
Contains Iron and Zinc – Helps with oxygen transport, immune function, and cell repair.
Source of Selenium – Supports thyroid health and antioxidant protection.
Often Leaner Than Expected – Cuts like pork tenderloin are low in fat and comparable to skinless chicken breast.
Cooking Instructions
Pat the boneless pork leg joint dry and score the rind deeply for that irresistible crackling. Rub in sea salt and a touch of oil, then roast at 220°C for 30 minutes to blister the skin. Lower the heat to 150°C and slow-roast until the meat reaches 62°C internally—juicy, tender, and full of flavour.
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