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Colin Fassnidge’s Pork Leg Roast

Prep time 30 minutes Cook time 1 hour 30 minutes

Serves 6 people

Colin's perfect pork roast.



  • Rolled and tied skin on pork leg - 1.5 to 2 kilograms


  • 2 cloves garlic – peeled
  • Sprigs from bunch sage – leaves kept aside
  • ½ teaspoon cinnamon
  • ½ teaspoon ground coriander
  • ½ teaspoon ginger powder
  • 100ml olive oil


  • 5 medium size desiree potatoes - finely sliced
  • 2 white onions peeled and finely sliced
  • 6 cloves garlic - roughly chopped
  • 1 bunch sage leaves – chopped (sprigs used in marinade)
  • 1 bulb fennel finely sliced
  • 100ml olive oil
  • 300ml chicken stock
  • 2 bay leaves
  • Salt and pepper to season


  1. 1.
    If time allows, to get the best crackling, leave the pork in your fridge uncovered for 24-48 hours to dry out.
  2. 2.
    For the marinade, place all the ingredients in a small food processor & whiz until a rough paste. Rub on the flesh side of the pork, leaving the crackling clean. Marinate overnight if possible.
  3. 3.
    Preheat oven to 200°C fan forced (220°C conventional).
  4. 4.
    In a large bowl add all the potato ingredients, apart from the chicken stock & give a good mix through.
  5. 5.
    Evenly layer potato mix, covering the base of a medium sized roasting tray.
  6. 6.
    Pour the chicken stock over the potato mix.
  7. 7.
    Place the marinated pork on top of the potato boulangère. Spread a little excess marinade over the potatoes.
  8. 8.
    Place in oven for 20 mins or until the pork has started to crackle.
  9. 9.
    Reduce temperature to 160°C for a further 25-30 mins or until centre of pork is 58°C.
  10. 10.
    Remove pork and rest. Place potato bake back in the oven for a further 20-25 mins or until golden on top & cooked.
  11. 11.
    Slice rested pork. Serve sliced on top of potato, seasoned with salt & pepper.

General Information

Colin’s Crackling Tip: Not perfectly crackled? Place the un-crackled skin side down in a frying pan with hot oil, until crunchy and golden.