Crispy Roasted Pork Leg Crackling

Preheat oven to highest temperature, approx 275ºC, conventional heat.

If the pork is not pre-scored then using a sharp knife, gently score the skin of the leg across in close parallel lines. Make sure you cut all the way through the skin to the meat. Keeping in mind, the more scores you make the crispier the crackling.

Rub the entire leg with Sea salt making sure to rub it in well. This not only seasons the meat, but helps draw out moisture, helping to make the crackling super crispy.

Place the roast on a rack, in a roasting pan and in the oven.

Cook uncovered for 30 minutes at the highest heat, then reduce the temperature to 180ºC and continue cooking for approximately 25 minutes for every 500g of weight. An instant read meat thermometer inserted into the thickest part of the pork should read 70ºC. Once the roast is done, place on carving board and let sit at room temperature lightly tented with foil for at least 30 minutes to rest.

While the pork is cooking, prepare the apple compote: combine the 5 Granny Smith apples, peeled, cored and each cut into 8 wedges and 2 whole cloves in a heavy based large saucepan over medium-high heat and stir for 3 minutes or until the apples just begin to soften slightly.

Decrease the heat to medium-low.

Add 3/4 cup Calvados (apple brandy), 1/2 cup water and 3 tbsp Caster Sugar to the apples and stir for 5 minutes or until the liquid has reduced slightly.

Cover and cook the apples, stirring occasionally, for a further 15 minutes or until the apples are tender and most of the juices have evaporated.

Remove the saucepan from heat.

Meanwhile, using a potato masher, coarsely mash the apples.

Using a large serrated knife, thinly slice the pork and crackling on a cutting board and arrange the pork slices onto a serving platter. (Alternatively you can pull all the crackling off first and then slice the pork.)

Drizzle any remaining juices from the pan and cutting board over the sliced pork. Serve the pork with the warm apple compote.