- 1.
Heat your oven to 240°C/Fan 220°C/Gas 9. Unwrap the pork and pat it dry with kitchen paper. Set it in a roasting tin, skin-side up, and set aside for up to 1 hr to get it up to room temperature.
- 2.
Peel and crush or grate the garlic and ginger into a small bowl. Stir in 2 tsp ground cumin and a good pinch of salt and pepper.
- 3.
Add 2 tbsp olive oil and stir to make a paste. Massage the paste all over the pork, making sure to rub it into the slits in the skin and in any gaps at the ends of the rolled meat.
- 4.
Roast the pork leg for 25 mins, then reduce the oven to 180°C/160°C/Gas 4. Roast for another 1 hr.
- 5.
Take the pork out of the oven – it should be meltingly soft with crispy skin. Pop the roast pork on a board or warm plate and rest for at least 30 mins before carving. If the crackling isn’t quite crunchy enough, slice it off in one big piece and place on a foil lined tray. Grill for 2-5 mins till the crackling is crunchy. Meanwhile, loosely wrap the pork in foil while it rests.
- 6.
Carve the pork into thick, juicy slices and serve with shards of the crackling.