For the ultimate Easter centrepiece you can't go past Curtis Stones juicy pork leg with crunchy crackling.
- The night before cooking, prepare the pork rind. Using a sharp knife or box cutter, gently deepen the scoring on the pork rind to cut all the way through the rind and fat until you reach the meat (do not cut through the meat). Refrigerate the pork, uncovered, for at least 12 hours and up to 2 days. Allow to stand at room temperature for 1 hour before cooking.
- Place a rack in the centre of oven and preheat to 250C (230C fan-forced). Rub 1 tablespoon of sea salt flakes all over pork skin, working it into the score marks. Season remaining pork leg. Place on a resting rack set on a large heavy rimmed baking tray. Cover the exposed meat of the pork leg with foil.
- Roast the pork for 30 mins. Remove foil and reduce the oven temperature to 140C (120C fan-forced). Continue roasting the pork for about 4 1/2 hours or until a meat thermometer inserted into the centre of the pork registers 90C. Transfer the pork to a carving board to rest for 20 mins.
- Meanwhile, heat 1 tbs of oil in a large heavy frying pan over medium-high heat. Add the plums and cook, stirring frequently, for about 5 mins or until softened and browned in spots. Stir in the vinegar and golden syrup and simmer for about 3 mins or until the liquid has reduced by about one-fourth. Remove from the heat and stir in the remaining 3 tablespoons of oil, 1/2 teaspoon of freshly ground black pepper and 1/2 teaspoon of sea salt flakes.
- Remove the crackling from the pork and cut into pieces. Using a carving fork as an aid, tear large pieces of meat from the roast (the meat should “pull” apart easily). Divide the meat among plates and serve with pieces of crackling and the plum vinaigrette.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set