Ingredients:
1 pork leg loin
kitchen salt
2 pounds (900 g) of potatoes
1 large can of celery hearts
freshly chopped parsley
1 tablespoon (15 ml) all-purpose flour
¾ (450ml) broth
Instructions
1. Set oven to 350°F (180°) or mark 4.
2. Place the joint on a board and choose the sharpest knife you can find. The secret of a good chicharrón is a very thorough score. The rind of the pork should be scored at 1/4 inch (1 cm) intervals, the knife cutting deep into the soft fat below.
3. Once you’ve scored the joint, rub it with cooking salt. Then place in a baking pan without added fat and roast in the preset oven on the center rack. Cook for 25 minutes per pound. (450g) and 25 minutes more.
4. Peel the potatoes and cut them into equal size pieces. Place them in a saucepan with cold salted water and bring to a boil. Drain and dry well. Place them in the fat around the meat 45 minutes before the end of the roasting time. Turn them over halfway through the cooking time.
5. About 30 minutes before the end of the cook time, remove the meat from the oven, baste well, and raise the temperature to 450°F (230°C) or Mark 8.
6. Pour the celery into the pan and heat it in its own juices. Serve the pork in a hot serving dish, surround with the roasted potatoes and celery and sprinkle with chopped parsley.
7. To make the sauce, remove all but 1 tablespoon (15 ml) of the fat from the pan. Add the flour and mix well. Then add the broth and let it bubble well before serving in a sauce boat.
NOTE: The joints of the hindquarters of the pig make the best crackling.
