Recipes

Crackling pork leg roast with roasted potatoes and festive green salad

Prep time 20 minutes Cook time 2 hours

Serves 6 people

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Ingredients

  • 2kg pork leg roast rind on and scored
  • 2 tablespoons oil
  • 1 tablespoon sea salt
  • 1kg potatoes, peeled & halved
  • 200g salad greens
  • 2 small lebanese cucumbers, halved & sliced
  • ½ cup green peas, cooked
  • 100g smooth feta cheese, cubed
  • 1 pomegranate, seeds removed
  • 120ml balsamic dressing

Method

  1. 1.
    Preheat oven to 240⁰C.
  2. 2.
    Remove pork leg roast from packaging taking note of weight and pat dry with paper towel. (See notes for extra crackling tips)
  3. 3.
    Place roast onto a wire rack in the kitchen sink and pour over a jug of boiling water. Pat the rind dry with paper towel.
  4. 4.
    Rub the rind well with oil and sea salt massaging well into the scored areas.
  5. 5.
    Place the pork leg roast on the wire rack into a deep roasting pan and place the leg roast into the preheated oven 240⁰C for 40 minutes. Do not open oven door during this period.
  6. 6.
    Reduce oven temperature to 180⁰C for the remaining cooking time allow 30-35 minutes per kg. Add potatoes to the roasting pan.
  7. 7.
    Remove pork from the oven and allow to rest in the roasting pan 10-15 minutes prior slicing.
  8. 8.
    Serve pork hot with roasted potatoes and festive salad.

General Information

If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight.  This process further dries the rind and aids the crackling process. Making crackling is easy, dry out your rind and preheat your oven prior to cooking.


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