The night before sprinkle some salt on Pork Leg skin and leave to dry out overnight.

Remove pork an hour before cooking and pat the skin dry with paper towel. Scatter onion, garlic and pear in a foil tray. Sprinkle Grill Society Jack of All BBQ Rub and sea salt flakes underneath and on top of the pork.

Pour white wine and chicken stock on the base of the tray and be mindful to avoid the skin. Pre heat oven to 160 and cook the pork for an hour and a half.

Remove pork and turn oven up to highest. Scrunch up foil and prop it underneath the pork to to create as flat surface as you can (this will allow the whole surface to crackle!).

Place pork back in oven for an additional 30mins. Remove from oven, cover in foil and allow to rest for 30mins before slicing and serving 👩🏽‍🍳