Pork Leg Roast

By removing the skin before cooking the meat sous vide you will ensure perfect meat and crispy cracking every time.

Author

Sam Dalzell

Prep Time: 00:30

Recipe Time: 24:00

Temperature : 145.4F / 63C

Ingredients

• Pork leg roast
• Salt
• Fennel seeds
• Chinese 5 spice
• Peppercorns
• Sprigs of fresh Sage & Rosemary
• Garlic cloves
• Olive oil
• Butter

Directions

1. Remove skin from pork. Salt the skin and place uncovered in refrigerator. Mix the seasonings and grind to a fine powder in a spice grinder. Rub meat all over with olive oil and seasoning powder. Tie meat up with cooking twine.
2. Place meat in vacuum bag, lay sprigs of herbs and garlic (give it a smash first) on each side and vacuum seal.

Finishing Steps

1. Sear meat all over in a cast iron skillet, baste with butter in last few minutes.
2. Place skin in top rack of a hot oven until blistered and golden.