Calculate approx. 250 g of pork per person when you buy the roast. A 2 kg leg of pork will therefore be enough for 7 – 8 people. Get your butchery staff to score the skin for you. This makes beautiful, crisp crackling.
Preheat the oven to 180ºC. Pat the leg of pork dry with kitchen paper. Score the skin on 2 cm intervals if not done yet. (Cut through the skin and outside fat layer on top with a very sharp knife.) Rub with salt, pepper and olive oil. Place open on a wire rack in an oven-roasting tin.
Roast the leg for the required amount of time. Calculate as follows: for every 500 g, roast it for 30 minutes.
At the end, add on 15 – 20 more minutes. The skin on top should be golden brown and crisp. You can use the oven grill for a little while to help this process. (Watch it and don’t brown it too much.)
You can slice potatoes thickly and put them in the roasting pan underneath the pork. They’ll be roasted and coated with lovely meat juices at the same time.
When done, remove pork from oven and leave in a warm place to “rest” for 8 – 10 minutes. This “settles” the juices. Carve thinly against the grain. Serve with gravy, vegetables and apple sauce.