Ingredients

• Olive oil, to grease
• 3kg pork leg, on the bone
• 60ml (1/4 cup) extra virgin olive oil
• 3 garlic cloves, crushed
• 1 tablespoon chopped fresh rosemary leaves
• 1 teaspoon salt
• 500ml (2 cups) apple juice
• 2 tablespoons plain flour
• 250ml (1 cup) water

Method

• Step 1 Brush a large roasting pan with oil to lightly grease. Use a sharp knife to score the pork rind, in a diamond pattern, to the fat layer. Combine the oil, garlic, rosemary and salt in a bowl. Season with pepper. Rub the oil mixture over the pork rind and flesh. Transfer to the prepared pan.
• Step 2 Preheat oven to 200°C. Add 250ml (1 cup) of apple juice to the roasting pan. Roast in oven for 20 minutes. Reduce oven temperature to 180°C. Roast for a further 11/2 hours for medium or until cooked to your liking. Transfer to a serving platter and cover with foil. Set aside for 20 minutes to rest.
• Step 3 Meanwhile, skim the surface of the pan juices to remove excess fat. Place the roasting pan containing the pan juices over medium-low heat. Add the flour and stir until well combined. Stir in the remaining apple juice. Bring to the boil, stirring constantly. Cook for 2 minutes or until the mixture thickens. Stir in the water. Bring to the boil. Season with salt and pepper. Strain into a heated serving jug.
• Step 4 Cut the pork and crackling into slices. Serve with the gravy.