This roast pork with crackling is made with a boneless pork leg and simple vegetables to give you an easy Sunday roast with lots of crackling (ofc). t's a great option when you want a proper family dinner but also want leftovers ready for easy lunches, fried rice or freezer meals later in the week.
Growing up we would regularly have a roast on a Sunday, either a roast chicken or if my parents felt like putting in a little more effort, we would have a roast pork with crackling (always had to have the crackling).
We would regularly fight over who got what bit of crackling and more often than not my Dad got first dibs and then the rest of us were left picking up the dust (or what felt like it) he'd left behind. And it was often because there just wasn't enough crackling to go around.
There are a couple of tips and tricks to getting that crackling just right so you're not left scavenging for the little bits left over from Dad. I've made this recipe multiple times and have always had enough crackling to go around!
The bonus is that any leftovers of the actual meat can be reused in leftovers the next day, which is why I've made this recipe with lots of veggies!
TL;DR
- Servings: 10ish (approx. 250g/0.5lb per person)
- Prep time: 20 minutes (plus drying) Cook time: 2.5 hours
- Meal prep: Great for meal prep because the pork reheats well when stored with juices and can be reused across multiple meals
- Fridge storage: 4-5 days
- Freezer storage: 3-6 months
- Reheating: Oven or air fryer for crackling, microwave for sliced pork with liquid
- Customise: Swap vegetables, herbs and sauces depending on how you want to use leftovers
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Why you'll love this recipe
Sunday roast. Perfect for when you want to put in that little bit more effort and make something special for the family without needing complicated techniques.
Leftovers. Roast porks are BIG so you'll have lots of leftovers to use in a sweet and sour pork or even a leftover ham fried rice.
Minimal clean up. Everything cooks in the same roasting tray which means less dishes and more flavour from the pork juices running through the vegetables.
Meal prep friendly. The pork reheats surprisingly well when stored with liquid and can easily be frozen into portions for quick dinners later in the week.
Ingredients
Pork leg. A boneless pork leg gives you a leaner roast pork with plenty of surface area for crackling. It slices neatly which also makes it ideal for leftovers and meal prep.
Salt. Salt is what creates crispy roast pork crackling. You want coarse salt or cooking salt rather than fine table salt because it draws moisture out of the skin more effectively and distributes more evenly.
Potatoes. The potatoes absorb the pork fat while roasting which gives you crispy edges without needing extra oil.
Onions. The onions help flavour the roasting juices and become soft and sweet underneath the pork.
Fresh herbs. Fresh rosemary or thyme work particularly well with roast pork because they hold up to the long cooking time without losing flavour.
Garlic. Garlic infuses the pork juices and vegetables while roasting and helps build flavour underneath the meat.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
What's the best pork for crackling?
The best pork for roast pork crackling is usually a boneless pork leg or pork shoulder with flat, dry skin. Flat skin allows the heat and salt to distribute evenly which gives you better bubbling and crisping across the surface.
Pork leg is leaner and slices neatly which makes it great for meal prep and leftovers. Pork shoulder contains more fat and generally gives softer meat, but it can sometimes be harder to carve neatly.
If possible, avoid pork where the skin has been folded tightly in vacuum packaging for long periods because trapped moisture makes it harder to achieve crispy crackling.
When choosing a pork roast, look for:
- dry skin
- even thickness
- minimal moisture in packaging
- pale skin without wet patches
- a thick fat layer under the skin
Substitutions and variations
Vegetables that work. Pumpkin, sweet potato and parsnip all work well in this oven roasted pork recipe because they absorb flavour from the pork juices while roasting. Alongside the potato, carrot and onion, I'll quite regularly use zucchini but it can become very soft during a long baking time so be aware of timings.
Fresh herbs that work. Rosemary, thyme and sage all pair well with roast pork with crackling because they stand up to high oven temperatures without becoming bitter.
How to make roast pork with vegetables
Step 1: Remove the boneless pork leg from the packaging and pat the skin completely dry with paper towel. Place uncovered in the fridge for at least 1 hour, preferably overnight, to help remove moisture from the skin.
I like to add in a little bit of salt here to quicken the process and really dry it out, but it's optional.
Step 2: Using your hands, massage the salt into the fat of the pork. Make sure it is well distributed. Let it sink in for at least 15 minutes.
Step 3: Cut the pork fat into a criss-cross pattern, about ¼ inch deep. But, be careful not to puncture the flesh as this will seep moisture into the skin (which is not what you want).
I like to then re-dry and add a little bit more salt.
You don't need to score the skin of the pork roast to get crackling, but it gives it a stunning pattern and makes the crackling easier to remove.
Step 4: Cut the potatoes, onions and carrots into large chunks and place into a large roasting tray with the garlic and herbs. Season lightly with salt and pepper.
Step 5: Place the pork on a roasting rack above the vegetables. Add water to the bottom of the tray to prevent the vegetables and juices from burning.
Add another coat of salt.
Roast at 250C/480F for 30 minutes or until the skin starts bubbling and blistering.
Step 6: Reduce the oven to 180C/350F and continue cooking for approximately 30 minutes per kilogram or until the internal temperature reaches 70C/160F in the thickest part.
The crackling should look golden, blistered and crisp.
Allow the roast pork to rest uncovered for 15-30 minutes before slicing. This helps keep the meat juicy and prevents the juices from running out immediately.
Lauren's Top Tips
Dry overnight. Leaving the pork uncovered in the fridge overnight gives you significantly better crackling than drying it for only 30 minutes.
Don't deep score. If you cut into the flesh, moisture rises into the skin which ruins crispy crackling.
Rest uncovered. Covering the roast while resting traps steam and softens the crackling.
Roast pork in air fryer
You can make roast pork in the air fryer that comes out with crackling, but it won't be quite as good as the oven. This is because the temperature of air fryers often doesn't exceed 200C/400F, and you want it hotter to really get the crispy skin.
I've successfully done smaller pork roasts with crackling in the air fryer multiple times, but because you have to curl the skin, not all of it crackles.
Roast pork in weber or BBQ
You absolutely can cook your roast pork in the weber or BBQ. This would involve a very similar process to the oven to ensure an even cook. Blast high with the lid on initially, and then lower the heat to ensure an even cook throughout the flesh.
Recommended Equipment
A roasting tray with a rack works best for crispy roast pork because it allows hot air to circulate around the pork while keeping the vegetables underneath protected from direct heat.
A https://www.amazon.com.au/Inkbird-Thermometer-Rechargeable-Waterproof-IHT-1P/dp/B07Z1YCWNF?crid=LAM54RDLX5XH&keywords=meat+thermometer&qid=1697593650&s=kitchen&sprefix=meat+therm%2Ckitchen%2C411&sr=1-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1&linkCode=ll1&tag=athletelunchb-22&linkId=688ada126b363859a41f9874dbc060cd&language=en_AU&ref_=as_li_ss_tl is also worth using so you can accurately check when the pork reaches 70C/160F without overcooking it.
Meal prepping roast pork
This roast pork is a great meal prep option because it gives you protein from the pork, carbs from the potatoes and vegetables all in one tray. Plus, pork is huge so you're going to get a lot of serves from the one cook.
The leftover pork can also be reused across multiple meals which makes the effort stretch much further through the week. I don't recommend meal prepping the crackling though as this gets soggy - just eat it all when you cook it 😉 I have given some tips for storing the crackling though if you did want to have it throughout the week.
One of the biggest mistakes people make with leftover pork roast is storing it dry. Keeping the pork with some of the tray juices or sauce helps stop it drying out when reheated later.
Storing
Store the sliced roast pork in airtight containers for up to 4-5 days. Where possible, keep some of the tray juices with the pork to help maintain moisture. Storing with the vegetables also helps with the moisture as they typically have a high water content.
For best texture, store the crackling separately from the meat so it stays crisp instead of softening in the fridge.
Lauren's Meal Prep Tip
If you know you'll be using leftovers in fried rice, noodle dishes or wraps, slice or shred the pork before storing so it's ready to use immediately.
What to serve with roast pork
Roast pork works really well with salads like my bbq mediterranean vegetables, potato salad without mayonnaise or my honey mustard pasta salad for something lighter alongside the crispy pork.
If you're entertaining and want another main option for people who don't eat pork, my whole baked barramundi works well alongside the roast vegetables.
For sauces, try my honey mustard which works well with my honey mustard pork chops so would obviously work well here, or a garlic soy sauce for an Asian-style flavour profile similar to my ground pork and green beans.
Reheating
For the best texture, reheat the pork and crackling separately.
The sliced pork can be reheated in the microwave with a spoonful of liquid for 1-2 minutes or in the oven covered with foil at 180C/360F until hot.
The crackling is best reheated in the air fryer or oven for 3-5 minutes until crisp again.
Freezing
Freeze sliced pork in airtight containers for up to 3-6 months or wrap tightly in aluminium or plastic wrap. Where possible, freeze the pork with liquid or sauce to help maintain moisture during reheating.
In the image above I've used a 1 cup Souper Cube and frozen sliced pork with garlic soy sauce. It makes a really easy plan B meal with rice, noodles or salad.
What do you do with leftover pork?
Leftover roast pork works really well in dishes like sweet and sour pork because the pork already has plenty of flavour from roasting.
You can also chop it up and use it in place of bacon or ham in recipes like in my leftover ham asparagus frittata or bacon egg bites.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
There are a few reasons why your roast pork may not be crispy:
Skin not dry. One reason is that the skin may not have been dried properly before cooking. To ensure that the skin is crispy, be sure to pat it dry with a paper towel before cooking. You can also score the skin with a sharp knife to help it crisp up.
Not hot enough. In order to get crispy skin, roast the pork at a high temperature for the first 20-30 minutes of cooking. You can then reduce the temperature to finish cooking the pork through.
Deep score. By scoring the pork too deeply you will hit the flesh which allows moisture to be exposed to the skin. Therefore, it won't allow it to crisp.
Crackling is best fresh because it softens as it sits. If needed, you can briefly re-crisp it in the air fryer or oven before serving.
Hard crackling usually means the skin did not dry properly or the oven wasn't hot enough at the start of cooking.
Other pork recipes you'll like
Or, you can have a browse through my pork meal preps for more delicious eats.
Recipe
Roast Pork with Crackling and Vegetables
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Equipment
- Large Roasting Pan
Ingredients
- 2.5 kg (5 ½ lb) Pork Leg, see note 1
- ¼ cup Salt, + extra, course recommended
- 1 cup liquid, suggestions note 2
Vegetables
- 8 potatoes
- 4 brown onions
- 8 carrots
- 1 bunch fresh herbs, suggestions note 3
- 6 cloves garlic
- salt and pepper , to taste
Instructions
Preparation
- Remove the 2.5 kg (5 ½ lb) Pork Leg from its packaging and pat the fat of the pork dry with a paper towel. Place on a dish and into the fridge, fat side up, for at least 1 hour or for best results, overnight. I like to add a little salt to the fat now to speed up the process and really dry it out.
- Before preparing the following steps, preheat oven to 250°C (480°F)
- Using your hands, massage the ¼ cup Salt into the fat of the pork. Make sure it is well distributed. Let it sink in for at least 15 minutes.
- (Optional) Cut the pork fat into a criss-cross pattern, about ¼ inch deep. Be careful not to puncture into the meat.
- While waiting for the pork to rest, cut 8 potatoes and 4 brown onions into ¼s or ⅛ths, and slice 8 carrots into large chunks.
- Add vegetables, 6 cloves garlic and 1 cup liquid to a large baking tray. Drizzle a little bit of olive oil and salt and pepper to taste.
- Place the pork on top of the vegetables (or on a rack). Add 1 bunch fresh herbs
- Place pork in the oven for 30 minutes then reduce the heat to 180°C (360°F) for 30 minutes per 1kg (2lbs) or the meat reaches an internal temperature of 70°C (160°F) (for medium)
Rest
- After the pork is finished, let it rest for 15-30 minutes before slicing.
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