Roast pork

Today we went to our local butcher (Bill the Butcher) and got a pork leg with skin on to make crackle. It’s a delicious crunchy, meaty experience. The butcher kindly scored the meat for us to help the fat drain.

For a nearly 5 lb roast, we preheated the oven to 450 (would’ve done 500 but we were nervous of the fire alarm). You put the pork in and after 5 minutes turn it down to 350. Bake for 2 1/2 hours or until it’s looking basically done, then turn it back to 450 for 10 minutes or until the skin has puffed up a bit.

We got to enjoy it with veggies from the garden, yum!

3 thoughts on “Roast pork

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