Roasting a 6.5kg leg of pork on the bone?!
Answers: The oven i am using is from the dark ages, plus i have no thermometer, and im out in the middle of nowhere so a quick trip to the shops is out of the question. It works on two setting, off and burn! But never the less, the show must go on. How long do you emtimate to cook a 6.5kg of pork (leg on the bone) Thanks
don't forget to score the pork rind and pour with vinegar then rub salt into the slits, OK, general measurement of time is 1/2 hr per kg, you should start it off on very hot to get the crackling going, then turn it down and keep a eye on it, if it is burning then cover the burnt parts with foil, I would take it out of the oven at half time, stick a sharp knife in and see how the juices are flowing, if you see lots of pink then put back for the rest of the time but if the juices are running clear keep checking it each 1/2 hour
good luck, your oven sounds like a terror, another hint to prevent shrinkage is to put water in the bottom of your pan then place the pork on a rack inside the pan so the meat does not come into contact with the water
Because your oven is no good it might work well for pork .
Score the skin and rub with oil Put a thick layer of salt over the skin
put in oven for 30 minutes on high about 240 deg C and then turn down and to 180 deg C or what ever you go this will not matter how low it might just be longer so about 4 hours just prick the thickest part to make sur the juices run clear remember it will cook further when you rest the meat for 20 minutes if the crackle is not enough put back on high for 10 minutes or so
Good luck so 20 minutes per half kilo