A great pork meal that serves 6 for family and friends.
Dry the pork well with paper towels.
The leg should be tied by the butcher and the rind scored.
If using a bone-in roast it is not necessary to tie it.
Rub the rind surface lightly with oil and rub in a good pinch of sea salt.
Place a rack in a roasting pan and place into a 200 C oven for 30 minutes.
Reduce heat to 180 and pour half a cup of water into the base of the pan to prevent fat splattering.
Cook for a further hour then turn on the top element or place under a heated grill to finish crisping the crackling.
Set the pork on a plate and rest in a warm place for at least 15 minutes.
Remove the rack from the pan. Cook over medium heat until browned and glazed with the pan juices.
Serve with Daud’s Anchovy sauce.
Heat olive oil up to medium heat add garlic and fry till lightly golden add anhovy and rosemary fry 30 seconds then add balsimic and remove from heat.