- Remove any netting (see notes) or string from pork and unroll. Place rind side up onto a board. Pat dry with paper towel.
- If using a Scottsdale Pork roast, the rind will be already scored. If it isn't, use a sharp knife to score pork rind at 1-2cm intervals. Firmly re-roll pork and secure with kitchen string at 2cm intervals. Take note of pork leg weight.
- If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This will help dry the rind for bubbly crackling.
- When you’re ready to cook, preheat the oven to 240°C. Place the pork leg roast onto a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
- Rub oil and salt into the scored rind area, massaging well.
- Place the roast on a wire rack into a shallow roasting pan and roast for 40-50 minutes, until the rind is golden and crackling. (Do not open the oven door during this period).
- Reduce oven temperature to 180°C for a further 30-35 minutes per kg, depending on how well you like your roast cooked.
- While the pork is cooking, prepare the potatoes and pumpkin. Sprinkle with rosemary leaves, salt and pepper and a little oil on a baking tray and place into the oven for the last 40-50 minutes of cooking time.
- Remove pork from the oven and allow to rest on the wire rack for 10 minutes prior to slicing and serving. This recipe is perfect for entertaining or Christmas day.
- it’s best to remove the netting from the pork as once cooked the netting can make it difficult to carve and keep the crackling intact.
- if you don’t have a mortar and pestle, place the fennel seed mixture in a small snap-lock bag and gently crush using a meat mallet or rolling pin.