Rosemary roast pork leg with crackling

Serves 6 - 8

1.5kg pork leg with skin
2 - 3 tablespoons sea salt and dried rosemary
Pepper
1 - 2 cups water or stock
2 white onions
2 bulbs garlic

1. Remove the string if any and preheat the oven to 250 degrees celsius.

2. Pat dry the skin till very (x100) dry, and score with a very sharp knife diagonally in diamond shapes.

3. Pound the sea salt and rosemary in a mortar and pestle till powdery.

4. Rub all over the skin and into the cuts, and underside of the pork. Season with pepper.

5. Cut the onions in half, plus a bit off the top and same for the whole garlic bulbs. Place in a baking tray. (One that can hold some liquid)

6. Rest your pork on top of the garlic and onions. Pat dry any moisture on the skin if any.

7. Pour the water or stock till you cover 3/4 of the onions and garlic.

8. Roast at 250 degrees for 20 minutes. Reduce the heat to 180 degrees and roast for another 1 hour.

9. Remove the pork. Cover and allow to rest for 20 minutes.

10. Now make the gravy. Remove the garlic from the skin and pour everything in the pan into a saucepan. Boil the garlic and onions till soft, if they're soft already there's no need.

11. With a hand blender, blitz everything to form a thick gravy. Season to taste.

* Rule to roast pork is 20 minutes for every 500g of meat, plus the 20 minutes on 250 degrees and 20 minutes to rest.