Roasted pork leg with crackling and roasted vegetables

3 April 2018

Prep time: 10 minutes, plus refrigeration time
Cook time: 2 hours
Serves: 6-8 people

Ingredients

2-2.2 kg piece, pork leg roast, rind on
2 tablespoons oil
1 teaspoon sea salt
10 potatoes, peeled and halved
1 kg pumpkin, peeled and cut into segments
Rosemary leaves

To serve

Steamed vegetables
Green peas
Gravy
Apple jelly

Method

Step 1

Preheat oven to 240°C

Step 2

Score the pork rind with a sharp knife or Stanley knife into thin even lines. Take note of pork leg weight

Step 3

If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This will help dry the rind for bubbly crackling

Step 4

When you’re ready to cook, preheat the oven to 240°C. Place the pork leg roast onto a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel

Step 5

Rub oil and salt into the scored rind area, massaging well

Step 6

Place the roast on a wire rack into a shallow roasting pan and roast for 40 – 50 minutes, until the rind is golden and crackling. (Do not open the oven door during this period)

Step 7

Reduce oven temperature to 180°C for a further 30-35 minutes per kg, depending on how well you like your roast cooked

Step 8

While the pork is cooking, prepare the potatoes and pumpkin. Sprinkle with rosemary leaves and a little oil on a baking tray and place into the oven for the last 40-50 minutes of cooking time

Step 9

Remove pork from the oven and allow to rest on the wire rack for 10 minutes prior to slicing and serving

Step 10

Serve with roasted potatoes and pumpkin, steamed vegetables, gravy and apple jelly

Step 11

Note: the dryer the rind, the better the crackle. To achieve great crackling, getting the oven temperature right is critical. We recommend using an “oven thermometer” to check the temperature