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Crackling Pork Leg Roast with Roasted Potatoes & Garden Salad Method: Preheat the oven to 240°C. Remove pork leg roast from packaging and pat dry with paper towel and ensure roast is well scored. If time allows, leave the roast uncovered in the fridge for 1 hour, or ideally overnight. When ready to cook, place roast onto a wire rack in the kitchen sink and pour over a jug of boiling water. Pat the rind dry with paper towel. Rub the rind well with oil and sea salt massaging well into the scored areas. Place the pork leg roast into a deep roasting pan and place into the oven for 40-50 minutes. Reduce the oven temperature to 180°C and roast for a further 30-35 minutes per kilo. Add potatoes to the roasting pan one hour prior to removing. Remove pork from the oven and allow to rest in the roasting pan for 10-15 minutes prior to slicing. Serve the leg roast hot with roasted potatoes and salad.