Roast Leg of Pork with Crackling

When I was growing up, after church on Sunday, we always had a roast of some sort with all the trimmings, presented and carved at the table. My favorite was roast leg of pork with crackling. This is my Aunty Pat’s specialty, and she still makes it every Christmas, though she serves it at room temperature, more appropriate for the weather at that time of year in Australia. It is good hot or cold, but keeping the crackling crisp is more of a challenge when serving it cold.

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