How to roast a small leg of pork?!
I have a small leg of pork with the bone in (well, a piece of a leg, called a Jarret so perhaps it's a small knuckle)
I'd like to roast it... I know it should be roasted at around 180 C but for how long - it's 3 quarters of a kilo (so just under 2 pounds)
Would 1 hour be enough before I check it to see if the juices are running clear?
Should I cook it high for the first 20 minutes to get the crackling crisp?
thanks
Philip
Answers: Hi,
I have a small leg of pork with the bone in (well, a piece of a leg, called a Jarret so perhaps it's a small knuckle)
I'd like to roast it... I know it should be roasted at around 180 C but for how long - it's 3 quarters of a kilo (so just under 2 pounds)
Would 1 hour be enough before I check it to see if the juices are running clear?
Should I cook it high for the first 20 minutes to get the crackling crisp?
thanks
Philip
Marinate for 30 min in 3 Tbs Worcestershire sauce + fresh or dried oregano (rub on a Tbs) and sprinkle w/pepper (for tenderness, don't slat it until done)
Roast it uncovered on a rack so it doesn't sit in it's juices at 170 C for 35min/per pound, so 1 hr should be more or less good enough for you to check. If you have a meat therm. stick it in far from the bone - at like 70 C or 160 F it's should be done. Let rest 10 - 15 min. before cutting. For the crisp, the last 5 - 10 min of cooking turn the oven knob to the max.
Enjoy!
For pork I time at 30 minutes per half kilo plus 20 to 30 minutes. You need to turn the temp up towards the end of the cooking for crackling..... rubbing the skin with salt helps it go crispy but is not good if you ned a low sodium diet.
rub some salt onto the cracklin part for best results as for the cooking time sounds about right but then my name aint Gordon Ramsey
it sounds like you already know wat your doing
idk