5-6 lb (2 1/2 kg) leg of pork
About 1/3 pint (2 1/2 dl) stock
Salt and ground black pepper
4-6 tablesp. cream
1 tablesp. tomato purée
Cornflour for thickening
Score the pork and rub with salt, mustard powder and a little pepper.
Place on a grid and roast at 480°F (250°C) for about 1/2 hour or until the crackling turns white.
Turn the oven down to 360°F (180°C) and pour in the boiling stock.
Roast the joint for a further 2 1/4 hours depending on the size.
Do not baste, or the crackling will become soft, but turn down the heat if it becomes too dark.
Pour the gravy into a small saucepan, leaving the joint to keep hot in the oven with the door ajar.
Skim the fat off the gravy and add the cream to taste.
Boil up with the salt, pepper, tomato puree and soy sauce, thickening with cornflour if desired.
Serve with Danish Red cabbage, Browned potatoes and sweet pickle.
Roast saddle of pork may be preferred to the leg as a Christmas joint, and needs only 1 1/2-1 3/4 hours roasting time.
For a fatter joint, choose neck of pork, but remember that if the crackling is to become crisp it has to be soft and elastic when raw.