The pork leg joint is a popular cut of meat, often prized for its tenderness and rich flavour when cooked properly. The leg is typically divided into two parts: the topside, and the silverside. both are well-suited for roasting or slow cooking, while maintaining moisture and the important crackling
When cooked, the pork leg joint becomes juicy and flavourful, with the fat providing moisture and richness. Slow-roasting or slow-cooking at low temperatures allows the collagen in the meat to break down, creating a tender texture. It can also be seasoned or marinated before cooking for added flavour. The crackling on the skin, if left on, becomes a crispy layer that contrasts the tender meat inside. Pork leg joints can be served with a variety of sides, like roasted vegetables, potatoes, or a tangy sauce. It’s a versatile and hearty dish, perfect for family meals or special occasions.
