Method

1. For best results, dry the pork leg with paper towel. Place, uncovered, in the fridge overnight to air dry. Let pork stand for 1 hour at room temperature before roasting.
2. Preheat oven to 240˚C/220˚C fan-forced.
3. Using a sharp knife, score pork rind (not the flesh) at 1cm wide intervals. Rub rind with oil and then rub with salt.
4. Place pork onto a rack in a large roasting pan. Roast pork for 20-25 minutes or until the rind is crisp and golden.
5. Reduce oven to 180˚C/160˚C fan-forced. Roast pork for a further 1 hour 45 minutes to 2 hours or until just cooked through. The best way to know if the pork is cooked through is to insert a meat thermometer into the thickest part of the meat, the internal temperature should be about 70˚C for medium.
6. Once cooked through, transfer pork to a carving board to rest for 15 minutes.
7. Drain fat from the roasting pan leaving 2 tablespoons pan juices. Add butter and place pan over medium heat. When butter is sizzling, sprinkle with flour and stir with a whisk until combined.
8. Cook on stove, stirring, for 2 minutes until golden and bubbling.
9. Gradually stir in stock, whisking constantly, until mixture boils and a smooth gravy forms. Stir in apple sauce, reduce heat and simmer for 3 minutes. Season with salt and pepper.
10. Slice the pork and serve with the apple sauce gravy. Team with the leftover apple sauce and roasted apple wedges if desired.

Image and recipe from Australia Pork.