Pork knuckle 'Crack Leg' in the oven

Preheat the oven to 240°C hot air. Also works in an oven with top and bottom heat, in a gas oven or in a wood-fired oven.

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 to a depth of 5 mm, 2 cm apart, as shown in the drawing. Place the knuckle of pork on a baking tray with the rind facing upwards.

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

Place 'Crack Leg' in the oven at 240°C on the middle shelf and roast for 50-60 minutes until the crust has cracked all over. Depending on the oven, this may take a bit longer or shorter.

Then switch off the oven and leave the pork knuckle to rest for approx. 5-10 minutes with the oven door open.