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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (750g) Recipe makes 4 servings |
||
| Calories 2049 | ||
| Calories from Fat 1189 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 132.2g | 203% | |
| Saturated Fat 48.5g | 242% | |
| Monounsaturated Fat 59.1g | ||
| Polyunsaturated Fat 12.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 705mg | 235% | |
| Sodium 450mg | 18% | |
| Potassium 2648mg | 75% | |
| Total Carbohydrate 0.3g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.0g | ||
| Protein 201.3g | 402% | |
Ingredients
-
1 (3-5 kg) pork leg (50 minutes per kilogram at 190degrees celsius)
- 1 teaspoon dried fennel seed
- sea salt
- black pepper
- olive oil
- boiling water
Directions
1
Score pork skin, best to have your butcher do this.2
Place pork in colander and pour boiling water over to open the skin. Dry thoroughly and then place in fridge for 1-2 hours.3
Remove from fridge and rub with salt -- Then mix ground fennel seeds with olive oil and rub all over pork and into slits.4
The flavour is magnificent. Use your own judgement on cooking times, but a general suggestion is around 50 minutes per kilogram in a moderate to hot oven.
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- Course > Main Dish
- Main Ingredient > Meat > Pork
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Featured Reviews for This Recipe
From: mariahswind
On Jul 7, 2009
As far as making the crackling this was perfect. Omitted the fennel seed. Did as advised by one reviewer to put in at 240C for 30 min. and drop to 180C for remaining time for cooking which in my case was a bit longer than required and dried the meat out a bit. So it will take a bit to get the temps and timing right.
From: cookingpompom
On Apr 28, 2009
PERFECT....I have been cooking for a long time and this was outstanding. I scored the pork deeply every 1cm deeply, the boiling water seemed to "open" the slits. I dried it off, poured over a little oil and rubbed in hte salt. I didn't bother refridgerating it or using the fennel as I like my pork natural. I baked it at 240oC for 30 minutes and 180oc for 3 hours, it was by far my best roast pork ever!! No more hit and misses with this method - thank you Barberal!!!
From: DastardlyDan
On Dec 4, 2007
I read this, then I thought... of course! That is how the Chinese make such a wonderful Peking duck, by pouring boiling water on it. This works perfect, thanks.
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