Roast Leg of Pork

Take the pork out of the fridge at least a couple of hours before cooking. Use some kitchen paper to make sure it is dry particularly the rind. Just before cooking smear a little olive oil over the joint and season generously with salt and pepper.

As soon as the oven is really hot, say around 475°F/240°C, put the pork in the oven. Cook until the crackling is a crisp and a nice colour, then cover with foil to prevent burning. Cook for another 90 minutes or so allowing the oven to cool down to around 450°F/220°C, and turning the joint upside down for the last 30 minutes or so  Picture  .

Check that the meat is cooked with a skewer, then take out the oven, cover with foil, and allow to rest for at least 20 minutes.

Meanwhile, make the salsa verde. And a half an hour or so before the pork will be ready, simmer the lentils in chicken stock for around 20 minutes or until they are cooked but still have a little bight.

Take off the crackling from the pork and discard any excessive fat, and cut the pork into thick slices. Use a slotted spoon to put the lentils on to serving plates, and lay on top the pork slices. Break the crackling into small pieces, sprinkle over the meat along with some dollops of salsa verde. Then serve  Zoom  .