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  • Serves 6
  • 3 hours
  • Difficulty Hard
  • 11 Ingredients

61 Comments

Allow yourself several hours to prepare this. It is very fiddley, but most definitely worth it in the long run!


Ingredients (serves 6)

  • 2 kg Pork leg roast
  • 1 cup boiling water
  • 2 large potatoes
  • 1 large onion
  • 2 tsp lemon juice
  • 1 tsp sage
  • 1 tsp parsley
  • 2 garlic cloves
  • Olive Oil
  • Vinegar
  • 2 tbs cornflour

Method

  1. Preheat oven to 250 degrees
  2. Take the pork roast out and pat the top dry with paper towel. Allow to sit while you prepare the potatoes.
  3. Peel and chop the potatoes. Place into hot water and boil until nearly cooked through (I do 8 minutes on high in the microwave, but some people prefer stove top).
  4. Drain water from potatoes and allow to dry out a little.
  5. In a small dish, mix lemon juice, sage, parsley and garlic cloves. Leave aside
  6. Ensure that the skin on the pork in scoured in 1cm intervals. Place onto a plate over the sink. Pour 1 cup of boiling hot water across the top of the skin. It should start to curl up from the edges. Pat thoroughly dry with paper towel.
  7. Massage Olive Oil into the skin. Make sure you get it through the crevices as well. Liberally season with salt. If it seems like too much salt, it is probably the right amount. Sprinkle a little vinegar across the top for the final touch.
  8. Make small slices into the meat and insert spices throughout. I sometimes just slice the meat literally across the middle from the bone and rub it into the middle.
  9. Chop onion into large chunks and place on bottom of an oiled roasting pan. Place seasoned roast pork on top and put in hot oven. Allow to cook until skin has crackled- about 20-30minutes.
  10. While this is cooking, put the potatoes back into the empty pan/dish you cooked them in. Sprinkle olive oil and salt on top. Gently stir with a spoon, trying not to break potatoes apart. Tip onto an oven proof dish.
  11. Once pork has crisped up, turn oven down to 180 degrees. Place plate of potatoes in the oven with the pork. Allow to cook for another 90 minutes (around 20 minutes per 500g). I don't like my pork overcooked, but if you prefer, leave it in for an extra 15-20 minutes. You may also want to check the potatoes and turn them after about an hour.
  12. Remove pork from oven and allow to rest on a separate plate. Mix 2 Tbs cornflour with the juices at the bottom of the pan to make a delicious gravy.
  13. Cook up any other vegetable you would like to serve, while you are slicing the meat.
  14. Serve piping hot.

  • Love a side of veggies with some good old classic crackling thanks

    Reply

  • Love pork and crackling delicious

    Reply

  • Have to set aside some time. Thanks for the recipe.

    Reply

  • A beautiful meal to share with your family,thanks for your recipe!

    Reply

  • now i finally know the secret to the perfect crackle the hot water part ive never tried!

    Reply

  • Mmmm! Can I come to your place for dinner? My crackling is never crispy!

    Reply

  • Thanks for sharing this recipe; looks good.

    Reply

  • thanks also for sharing this

    Reply

  • i like it but i have never made it

    Reply

  • Have never attempted roast pork and crackling, but the crackling is a MUST. Will try this one weekend when I have time to devote to cooking it to perfection.

    Reply

  • Love a roast pork but you need to get the crackling right

    Reply

  • Loooovvvveeee crackling!

    Reply

  • I saw crackling and had to have a read, love this recipe, must try it, thanks for sharing

    Reply

  • Always have trouble with crackling!

    Reply

  • Always a favorite in my house thanks for sharing.

    Reply

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