Roasted pork leg with crackling and roasted vegetables
Prep time 1 hour 20 minutes Cook time 2 hours
Serves 6 people
- •2-2.2kg pork leg roast, rind on
- •2 tablespoons oil
- •1 teaspoon sea salt
- •10 potatoes, peeled and halved
- •1kg pumpkin, peeled and cut into segments
- •Rosemary leaves
- •Steamed vegetables
- •Green peas
- •Apple jelly
- 1.Score the pork rind with a sharp knife or Stanley knife into thin even lines. Take note of pork leg weight.
- 2.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.
- 3.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.
- 4.Rub oil and salt into the scored rind area, massaging well.
- 5.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).
- 6.Reduce oven temperature to 180°C for a further 30-35 minutes per kg, depending on how well you like your roast cooked.
- 7.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.
- 8.Remove pork from the oven and allow to rest on the wire rack for 10 minutes prior to slicing and serving.
- 9.Serve with roasted potatoes and pumpkin, steamed vegetables, gravy and apple jelly.