Honey Vinegar Crispy Roll Pork Leg- IGA Tasmania

Ingredients

• 1 1/2 kg pork leg roast
• 1 tbsp Black & Gold table salt
• 1/2 tsp ground pepper
• 2 tbsp Community Co Extra Virgin Olive Oil
• 1/2 tsp Black & Gold minced garlic
• 3 tbsp rice vinegar
• 2 tbsp light brown sugar
• 1 small birdseye green chilli, finely chopped
• 2 tbsp Community Co Honey
• Preheat oven to 150°C
• Pat dry pork leg, and brush 1 tsp of vinegar over the skin. Rub salt and pepper all over the pork.
• Place it on a baking rack in a baking tray, and bake in the oven for 1.5 hours.
• Take the pork leg out of the oven, brush it with 2 tbsp of oil.
• Turn up the heat to 250°C and bake the pork leg for another 25 mins, until the skin is puffy and looks crackled.
• When it is out of the oven, cover with foil and rest for 10 mins.
• Stir the rest of the vinegar, chill, honey, brown sugar and garlic together in a small saucepan, bring it to a boil and serve with the cooked pork.