Roast Piglet Leg with Crispy Skin and Sweet Potatoes
Igor Gjozinski
Jun 03, 2025
Updated on
Jul 30, 2025
Public
Classification
Category:
Main Dish
Cuisine:
Not specified
Difficulty:
Medium
Servings:
4
Total Weight:
1880g
Time Breakdown
Preparation
20m
Cooking
3h 0m
Resting
20m
Total Time
3h 40m
Nutrition
1261
Calories
83.5 g
Protein
30 g
Carbs
91.4 g
Fat
Sugar:
9.3 g
Fiber:
4.8 g
Saturated Fat:
30.4 g
Unsaturated Fat:
0 g
Trans Fat:
0 g
Cholesterol:
303.8 mg
Sodium:
3160.6 mg
Calcium:
53.8 mg
Iron:
1mg
Potassium:
677.5mg
Salt:
0g
Ingredients
Pork piglet leg with skin
1350
Gram
4590.0
324.0g
0.0g
364.5g
Salt
30
Gram
0.0
0.0g
0.0g
0.0g
Sweet Red Potatoes
500
Gram
452.0
10.1g
120.0g
1.0g
Cooking Instructions
Ingredients
1 piglet boneless leg (skin on)
Coarse salt
Apple cider vinegar
1 glass of water
1–2 sweet potatoes
30 g salt (for brushing solution)
Instructions
1. Prepare the Meat
Wash the piglet leg thoroughly and pat it dry using kitchen towels.
2. Pierce the Skin
Using a toothpick or skewer, poke holes all over the skin. The more, the better—this helps the fat render and the skin crisp up.
3. Salt the Meat
Generously salt the underside (meaty side) of the leg. Then salt the skin side as well, massaging the salt into the skin to help it penetrate.
4. Vinegar Rub
In a small bowl, pour some apple cider vinegar. Using a cooking brush, lightly brush the vinegar over the entire skin surface.
5. Roasting Setup
Place the piglet leg on a rack inside a roasting pan. Add one glass of water to the bottom of the pan, then cover with a lid or seal tightly with aluminum foil.
6. Start from Cold Oven
Put the covered roasting pan into a cold oven.
Set the oven to 170°C (340°F) and the timer for 90 minutes.
7. Initial Roast
After 90 minutes, remove the pan from the oven. Take off the lid and turn the piglet leg so the meaty side faces up. Spoon some of the pan juices over the meat. Return to the oven uncovered and roast for 30 minutes.
8. Prepare Sweet Potatoes
While roasting, peel and cube the sweet potatoes.
9. Final Roast & Crisping the Skin
After 30 minutes, remove the roasting pan again.
Check for remaining liquid in the pan:
If there is liquid, spoon some over the piglet skin.
If not, add a little water to the bottom of the pan.
Turn the piglet skin-side up. Set the oven to grill mode (or the highest heat setting). Roast for another 30 minutes.
At the 15-minute mark, baste the skin again with the pan juices (or added water, if necessary).
10. Add Sweet Potatoes
Add the sweet potato cubes to the pan around the piglet leg for the final roasting phase.
11. Salt Solution for Skin
In a small bowl, dissolve 30 g of salt in water, stirring until mostly dissolved.
Every 10 minutes during the final 30-minute grill, brush the piglet skin with this salty solution to encourage extra crispiness.
12. Resting Time
When the skin is a deep golden brown and crackling, remove the pan from the oven.
Let the piglet leg and sweet potatoes rest for 20 minutes before serving.
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Enjoy your perfectly roasted piglet leg with crispy skin and tender sweet potatoes!
Roast Piglet Leg with Crispy Skin and Sweet Potatoes
Created on June 03, 2025
Total Time:
3h 40m
Servings: 4
Difficulty: Medium
Category: Main Dish
Nutrition Facts (per serving)
| Calories: 1261 | Protein: 83.5g | Carbs: 30g | Fat: 91.4g |
Ingredients
- 1350 Gram Pork piglet leg with skin
- 30 Gram Salt
- 500 Gram Sweet Red Potatoes
Instructions
Ingredients
1 piglet boneless leg (skin on)
Coarse salt
Apple cider vinegar
1 glass of water
1–2 sweet potatoes
30 g salt (for brushing solution)
Instructions
1. Prepare the Meat
Wash the piglet leg thoroughly and pat it dry using kitchen towels.
2. Pierce the Skin
Using a toothpick or skewer, poke holes all over the skin. The more, the better—this helps the fat render and the skin crisp up.
3. Salt the Meat
Generously salt the underside (meaty side) of the leg. Then salt the skin side as well, massaging the salt into the skin to help it penetrate.
4. Vinegar Rub
In a small bowl, pour some apple cider vinegar. Using a cooking brush, lightly brush the vinegar over the entire skin surface.
5. Roasting Setup
Place the piglet leg on a rack inside a roasting pan. Add one glass of water to the bottom of the pan, then cover with a lid or seal tightly with aluminum foil.
6. Start from Cold Oven
Put the covered roasting pan into a cold oven.
Set the oven to 170°C (340°F) and the timer for 90 minutes.
7. Initial Roast
After 90 minutes, remove the pan from the oven. Take off the lid and turn the piglet leg so the meaty side faces up. Spoon some of the pan juices over the meat. Return to the oven uncovered and roast for 30 minutes.
8. Prepare Sweet Potatoes
While roasting, peel and cube the sweet potatoes.
9. Final Roast & Crisping the Skin
After 30 minutes, remove the roasting pan again.
Check for remaining liquid in the pan:
If there is liquid, spoon some over the piglet skin.
If not, add a little water to the bottom of the pan.
Turn the piglet skin-side up. Set the oven to grill mode (or the highest heat setting). Roast for another 30 minutes.
At the 15-minute mark, baste the skin again with the pan juices (or added water, if necessary).
10. Add Sweet Potatoes
Add the sweet potato cubes to the pan around the piglet leg for the final roasting phase.
11. Salt Solution for Skin
In a small bowl, dissolve 30 g of salt in water, stirring until mostly dissolved.
Every 10 minutes during the final 30-minute grill, brush the piglet skin with this salty solution to encourage extra crispiness.
12. Resting Time
When the skin is a deep golden brown and crackling, remove the pan from the oven.
Let the piglet leg and sweet potatoes rest for 20 minutes before serving.
---
Enjoy your perfectly roasted piglet leg with crispy skin and tender sweet potatoes!