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.
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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