Traditional roast pork leg with crackling

  • Prep time: 10 minutes
  • Cook time: 2 hours 30 minutes
  • Serves: 6-8 people


  • 2.5 - 3.5 Kg Pork leg roast half, bone in, rind on
  • Boiling water
  • 2 tablespoons oil
  • 1 tablespoon flaked salt
  • 1 Kg floury potatoes, peeled, sebago
  • 600g mixed vegetables, carrot, parsnip,onion

To serve

  • Green peas
  • Gravy


Step 1

Preheat oven to 220°C.

Step 2

Score the pork leg rind thinly with a Stanley knife or thin bladed sharp knife

Step 3

Pour boiling water over the pork leg roast and pat dry thoroughly with a paper towel

Step 4

Rub the salt and oil into the rind and place the pork leg roast into a large shallow baking dish

Step 5

Place the pork leg roast into the preheated oven for 30 minutes, then reduce the oven temperature to 180°C for 40 minutes per kg. (3kg = 30 minutes +2 hours approx.)

Step 6

Place potatoes in a large saucepan of cold water and bring to the boil. Boil for 4 minutes. Drain and dry potatoes on a paper towel

Step 7

Add potatoes to the baking dish 1 hour prior to removing roast from the oven. 30 minutes later add the remaining vegetables to the baking dish and baste with pan drippings

Step 8

Test by inserting a skewer into the thickest part of the roast. When ready, the juices run clear. Remove roast from the baking dish and rest in a warm place whilst vegetables continue to cook

Step 9

Serve the pork leg roast with the roast vegetables, peas and gravy

Step 10

Notes: use the pan dripping from the roast to add flavour to your gravy.