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Gallery Leg of Pork with Cracklings Recipe Summary Servings: 10

Ingredients Ingredient Checklist 3 heads garlic, minced, plus 5 cloves, halved 1/4 cup grated lemon zest 1/4 cup fresh lemon juice 3 bunches fresh oregano, chopped 1 1/2 cups extra-virgin olive oil 11/2 cups extra-virgin olive oil 1 leg of pork (20 pounds), bone-in, skin-on 2 cups dry white wine

Cook’s Notes Skin-on leg of pork is not difficult to procure but does need to be ordered ahead of time. To save time, mince garlic in a food processor. One hour may seem like a long time for meat to rest, but because of its size, the pork will still be hot when carved.

Gallery Leg of Pork with Cracklings

Recipe Summary Servings: 10

Leg of Pork with Cracklings

Leg of Pork with Cracklings

Leg of Pork with Cracklings

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 3 heads garlic, minced, plus 5 cloves, halved 1/4 cup grated lemon zest 1/4 cup fresh lemon juice 3 bunches fresh oregano, chopped 1 1/2 cups extra-virgin olive oil 11/2 cups extra-virgin olive oil 1 leg of pork (20 pounds), bone-in, skin-on 2 cups dry white wine

Directions

Mix minced garlic, lemon zest and juice, oregano, 2 teaspoons salt, and the oil in a medium bowl.

Using a sharp knife, make parallel cuts all over pork leg, cutting through skin and fat (but not meat), spacing cuts 1/2 inch apart. Using a paring knife, cut ten 1/2-inch slits into meat (between parallel cuts). Stuff each slit with a halved garlic clove.

Pat garlic mixture all over pork, pushing paste between each parallel line and covering pork. Season generously with salt and pepper. Transfer to a large plastic bag set in a pan (such as a turkey roasting bag), leaving top open to let skin dry. Refrigerate overnight (or up to 2 days).

Preheat oven to 475 degrees. Position rack in lower third of oven. Remove pork from bag, and place in a large roasting pan, skin side up. Let stand 1 hour at room temperature. Season again with salt and pepper, and pour wine in pan. Roast for 45 minutes, reduce heat to 350, and continue roasting until thickest part of pork registers 145 degrees on a meat thermometer, about 3 hours. (Check temperature every 15 minutes during final hour of roasting.) Let rest at least 1 hour before serving.

Cook’s Notes Skin-on leg of pork is not difficult to procure but does need to be ordered ahead of time. To save time, mince garlic in a food processor. One hour may seem like a long time for meat to rest, but because of its size, the pork will still be hot when carved.

Cook’s Notes

Skin-on leg of pork is not difficult to procure but does need to be ordered ahead of time. To save time, mince garlic in a food processor. One hour may seem like a long time for meat to rest, but because of its size, the pork will still be hot when carved.

Reviews (4)

 Add Rating & Review     71 Ratings   5 star values:        11    4 star values:        22    3 star values:        30    2 star values:        8    1 star values:        0

Reviews (4)

Add Rating & Review     71 Ratings   5 star values:        11    4 star values:        22    3 star values:        30    2 star values:        8    1 star values:        0

Add Rating & Review

71 Ratings 5 star values: 11 4 star values: 22 3 star values: 30 2 star values: 8 1 star values: 0

71 Ratings 5 star values: 11 4 star values: 22 3 star values: 30 2 star values: 8 1 star values: 0

71 Ratings 5 star values: 11 4 star values: 22 3 star values: 30 2 star values: 8 1 star values: 0

  • 5 star values: 11 4 star values: 22 3 star values: 30 2 star values: 8 1 star values: 0

    Martha Stewart Member     Rating: Unrated       04/21/2011   One more thing...be sure to make gravy from the drippings...that's the best part.  

Martha Stewart Member     Rating: Unrated       04/21/2011   This was a HUGE hit for Christmas dinner. I had a 20-pounder for 10 people, and it was amazing. Everyone was crowding around as we sliced it to see what it looked like. It's definitely a crowd-pleaser. The taste of the garlic and lemon is to-die-for. This is A LOT of garlic - it's worth it, but it did take my dad about 30 minutes just to do the garlic. To save time, we used a garlic press. I did the lemon zest in about 15-20 minutes. It's a bit time consuming, but you'll love it.  

Martha Stewart Member     Rating: Unrated       01/05/2011   I just bought one at the Treasure Island on Broadway in Chicago. Just ask the butcher to order you one. It was there the next day.  

Martha Stewart Member     Rating: Unrated       12/25/2010   Wanted to make this but discovered the skin on pork leg is not available in Wisconsin. No one in the state is set up or licensed to remove the hair by scalding so they are just skinned and smoked as hams. Not enough demand for anybody to be interested in doing this speciallty cut. Too bad, sounds good. Is there anybody in northern Illinois that providse this cut?

    Martha Stewart Member

    Rating: Unrated 04/21/2011

One more thing…be sure to make gravy from the drippings…that’s the best part.

Rating: Unrated

This was a HUGE hit for Christmas dinner. I had a 20-pounder for 10 people, and it was amazing. Everyone was crowding around as we sliced it to see what it looked like. It’s definitely a crowd-pleaser. The taste of the garlic and lemon is to-die-for. This is A LOT of garlic - it’s worth it, but it did take my dad about 30 minutes just to do the garlic. To save time, we used a garlic press. I did the lemon zest in about 15-20 minutes. It’s a bit time consuming, but you’ll love it.

Rating: Unrated 01/05/2011

I just bought one at the Treasure Island on Broadway in Chicago. Just ask the butcher to order you one. It was there the next day.

Rating: Unrated 12/25/2010

Wanted to make this but discovered the skin on pork leg is not available in Wisconsin. No one in the state is set up or licensed to remove the hair by scalding so they are just skinned and smoked as hams. Not enough demand for anybody to be interested in doing this speciallty cut. Too bad, sounds good. Is there anybody in northern Illinois that providse this cut?

All Reviews for Leg of Pork with Cracklings

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Leg of Pork with Cracklings

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest