Crackling Rolled Pork Leg Roast

2kg Tasman Pork Leg Roast (boned and rolled, rind on and scored)
2 tablespoons oil
1 tablespoon sea salt
1kg potatoes, peeled & halved
200g salad greens
2 small lebanese cucumbers, halved & sliced
½ cup green peas, cooked
100g smooth feta cheese, cubed
1 pomegranate, seeds removed
120ml balsamic dressing

1. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight.  This process further dries the rind and aids the crackling process. Making crackling is easy, dry out your rind and preheat your oven prior to cooking.
2. Preheat oven to 240⁰C.
3. Remove pork leg roast from packaging taking note of weight and pat dry with paper towel. 
4. Place roast onto a wire rack in the kitchen sink and pour over a jug of boiling water. Pat the rind dry with paper towel.
5. Rub the rind well with oil and sea salt massaging well into the scored areas.
6. Place the pork leg roast on the wire rack into a deep roasting pan and place the leg roast into the preheated oven 240⁰C for 40 minutes. Do not open oven door during this period.
7. Reduce oven temperature to 180⁰C for the remaining cooking time allow 30-35 minutes per kg. Add potatoes to the roasting pan.
8. Remove pork from the oven and allow to rest in the roasting pan 10-15 minutes prior slicing.
9. Serve pork hot with roasted potatoes and festive salad.