Leg of pork with herbs and orange

Preheat the oven to 160 ºC (325 ºF).
Place the leg of pork on an oven rack in an oven pan. Remove the rind, cut into pieces and place on a separate baking sheet to make crackling. Cut a diamond pattern into the fatty layer of the meat and make incisions all over the leg. Insert the garlic strips into the incisions. Pour the white wine over the meat and season to taste with salt and pepper. Sprinkle with fresh herbs and arrange the orange slices on top of the leg and in the bottom of the pan. Cover with aluminium foil and bake for 30 minutes per 500 g, plus another 30 minutes.
Remove the foil for the last 30 minutes so the meat can brown. Place the rind in the oven along with the meat and bake until crispy.
Serve the leg of pork with the crackling, rosemary, potatoes and green beans.
Serves 6.