A classic roast of Boneless Leg Pork


  • 2 to3 kg rolled leg of pork

  • Olive oil

  • Salt

  • Boiling water


  • 1.

    Recipe By my son BENJAMIN APOGREMIOTIS, So Good

  • 2.

    Take a 2-3 kg rolled leg of Pork .

  • 3.

    Take sharp knife and score skin every 1cm roughly

  • 4.

    Careful not to cut into the meat or cut the strings tying it up.

  • 5.

    Place in baking dish and pour boiling water over this will open up the cuts in the skin.

  • 6.

    Remove 90% water from baking dish and pat skin dry .

  • 7.

    Season entire cut of meat with salt and olive oil and rub in (pepper on the bottom if desired)

  • 8.

    Preheat oven to 220 degrees approx (fan forced)

  • 9.

    Cook until crackling starts to bubble n become crispy (approx 1 hour -always good to rotate the dish during this time for even cooking)

  • 10.

    Turn oven down to 140 and cover with DOUBLE alfoil for 4 hours . (Add maybe a cup of water to tray) Depending on moisture there already

  • 11.

    After that time remove alfoil and finish on low heat for another hour . (approx 6 hours all up)

  • 12.

    Rest and serve hot with your custom gravy with juices from the pan and or apple sauce .

  • 13.



Recipe and Photo By my son BENJAMIN APOGREMIOTIS, So Good This is a classic dish, Its low and slow, but the best results are cooked this way.

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