Pork knuckle "Crack Leg" on the grill

Preheat your charcoal grill to 260°C. If you are using a gas grill, bring it up to temperature approx. 10 minutes beforehand.

Place the bag in the sink for 5-10 minutes in warm water from the tap, cut open the bag - remove the meat and empty the liquid down the drain.

Rinse the meat briefly with warm water and wipe dry with paper towels. Professionals wipe off the rind with the back of a knife beforehand. The cleaner the rind, the better the crust!

Cut the rind lengthwise, 2 cm apart, to a depth of 5 mm, according to the drawing.

Salt the rind well with approx. 1 teaspoon of fine salt (approx. 5-8 g). Only really enough salt will make the crust really crack!

Roast the meat at 260°C indirect heat (not directly over the embers and with the lid closed) for approx. 50-60 minutes until the crust is nicely cracked all over. Depending on your grill, this may take a bit longer or shorter.

Then leave the pork knuckle to rest next to the grill for approx. 5-10 minutes. Do not cover the meat!