Okay, let’s talk about roasting a pork leg. I recently tried it, and let me tell you, it’s a bit of a process, but totally worth it.
First off, I got my hands on a nice, hefty pork leg. It must be a boneless one. I made sure to pat it dry with some paper towels because you want that skin to get nice and crispy. Nobody wants soggy skin, am I right?
Next, I preheated my oven to 425F (that’s 220C for all you folks using Celsius). While the oven was heating up, I scored the skin of the pork leg in a diamond pattern. This helps the fat render out and makes the skin extra crispy. After scoring, I rubbed the whole thing down with a good amount of salt, pepper, and some dried herbs. I used rosemary and thyme because I like the flavor, but you can use whatever you prefer.

Once the oven was hot, I put the pork leg on a roasting tray, fat side up. I roasted it at 425F for about 30 minutes. This high heat helps to render the fat and starts crisping up the skin.
- After 30 minutes, I lowered the oven temperature to 325F (170C).
- I continued to roast the pork at this lower temperature.
Lower the Temperature
Then it is a waiting game. Every hour, I use my self-made tool to check the inner temperature until it reach 145F(63C). The total cooking time will depend on the size of your pork leg. Mine took about 3-4 hours.
Once it was done, I took the pork leg out of the oven and let it rest for about 20 minutes. This allows the juices to redistribute, making the meat more tender. During this time, I used the drippings in the roasting tray to make a simple gravy. I just added some flour, scraped up the brown bits from the bottom of the tray, and then whisked in some broth until it thickened.
Finally, I carved the pork leg and served it with the gravy, some roasted vegetables, and mashed potatoes. It was a feast! The meat was juicy and tender, and the skin was perfectly crispy. It was so good, and everyone loved it.
So, if you’re thinking about roasting a pork leg, go for it! It’s not as hard as it might seem, and the results are definitely worth the effort. Just remember to preheat your oven, score the skin, roast it high then low, and let it rest before carving. Enjoy your delicious meal.
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