have 12lb leg of pork any suggestions on cooking it>? want nice crackling!?

Answer 1

Score the skin and then rub salt into the skin before putting it in thte oven

Answer 2

The secret of crunchy crackling is plenty of salt rubbed into the skin. Start the joint off in a preheated hot oven 200c for half an hour and then turn down to 150c. Another tip is get the pork standing proud of the roasting tin, so put it on a trivet or scrunched up cooking foil. If at the end of all this you have limp crackling, crisp it up under a hot grill. Serve with plenty of bramley apple sauce.

Answer 3

Right, my mother makes the best crackling known the man and I tried it for the first time a few weeks ago and it was Marvellous (take my word for it)!

Score the skin as best you can (my dad usually uses a stanley knife), rub in loads of salt.

Pre-heat your oven so it's hot and put the pork IN THE FRIDGE for 20 minutes. Then bang your pork in (so to speak) and leave it hot for another 20 minutes, then turn the oven down to gas mark 3 or 4 and leave for as long as you can without burning it. Not sure of the cooking times, but as it's low you can probably leav it for an extra half an hour.

Hope this helps. Good luck!
Jo

Answer 4

Before putting it in the oven pour oil over it and
Salt,you'll get lovely crackling,get it in the oven
early and give it lots of time to cook you cant
rush it,I get our's ready christmas eve all ready
to go in the oven early morning,then your free
to do other things.merry christmas.

Answer 5

Slow roasting will produce a succullent roast. It works best on shoulder, but I've used the same recipe on a leg:
http://www.gourmet-food-revolution.com/roast-pork-shoulder-recipe.html

The crackling is to die for!

Answer 6

rub lots of salt on the skin before putting it in the oven that will make it very crunchy

Answer 7

try the oven???