Oven-Baked Pork Leg with Potatoes

Method

1. Preheat oven to 150°C (static or fan).
2. In a baking tray, add olive oil, halved garlic cloves, sage, rosemary, bay leaves, salt, and pepper. Mix to create a base.
3. Place the pork leg in the tray and season all over with salt and pepper, rubbing into any cuts. Also season the inside (the side without skin).
4. Pour dry white wine onto the bottom of the tray, not directly on the meat.
5. Peel the potatoes, cut into large chunks, and soak in cold water. Then drain and season with salt, pepper, and olive oil.
6. Add the seasoned potatoes to the tray around the meat.
7. Position the meat with the skin side down.
8. Cover the tray tightly with aluminum foil and poke small holes with a toothpick to allow steam to escape.
9. Bake at 150°C for 2 hours.
10. After 2 hours, remove the foil. Increase oven temperature to 170°C. Turn the meat so the skin side is up. Continue baking for 35–40 minutes, turning the potatoes occasionally.
11. For the last 10 minutes, increase oven temperature to 200°C. Continue baking until the crackling becomes crispy and the potatoes are golden. Stir the potatoes occasionally.
12. When the bottom of the tray starts sizzling well, turn off the oven and let the meat rest inside the turned-off oven for 20 minutes.
13. Remove from oven, carve, and serve.