Roast Leg of Pork

Ingredients
1.5kg leg of pork, rind on (you can cook the roast with the bone in or ask your butcher to bone the leg, score it and tie it ready for roasting)
1 tsp oil
Sea salt flakes
Large bunch herbs (rosemary, thyme or sage)
2 Spanish onions, peeled and sliced
12 cumquats (optional)

Instructions
The leg should be tied by the butcher and the rind scored.
Dry the pork well with paper towels.
If using a bone-in roast it is not necessary to tie it.
Rub the rind surface lightly with oil and rub in a good pinch of sea salt.
Place a rack in a roasting pan and scatter the herbs over it.
Sit the roast on the herbs and place into a 200 C oven for 30 minutes.
Reduce heat to 180 and pour half a cup of water into the base of the pan to prevent fat splattering.
Cook for a further hour then turn on the top element or place under a heated grill to finish crisping the crackling.
Set the pork on a plate and rest in a warm place for at least 15 minutes.
Remove the rack and herbs from the pan, add the onions and cumquats if using.
Cook over medium heat until browned and glazed with the pan juices.
Serve with the sliced pork and vegetables roasted while the pork was cooking.

Compliments of your friendly Independent Butcher shop