Roast cracklin’ pork, sweet potatoes and corn

Tonight we had roast pork – a real leg from a butcher who gets them from a nearby farm. The taste is so clearly superior that I find it hard to eat pork at restaurants. Juicy, clean and delicious. And of course, crunchy rind!

Paired with corn and sweet potatoes, this was a fairly sweet and tender-tasting meal.

To cook a pork leg is pretty simple, you need to criss-cross cut the leg so that the fat can drain and then salt evenly. Place in the pan leg or rind side up.

We pre-heat the oven to 450 or 500 degrees for the first 30 minutes, then drop the temperature to 200 for the remaining time. It should be 25-30 minutes per pound.

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!