Roast Pork with Crackling and Vegetables
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This crispy roast pork with crackling uses a boneless pork leg, plenty of salt and high heat to create crunchy crackling while keeping the meat juicy underneath.note - ingredients can be approximate
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.
Video
Notes
Note 1 - Pork
Pork leg is recommended over other types because it has a good amount of meat, while still keeping a layer of fat for the crackling.
Shoulder is also acceptable, but there is a lot more marbling of fat throughout the meat as well as the top.
Note 2 - Liquid
You can use whatever liquid you want, depending on what you have on hand (e.g. wine, stock, cider, water).
Note 3 - Fresh Herbs
The herbs (along with the garlic and onion), help to flavour the pork roast. These are optional, but I can guarantee they make a huge difference. My favourite to add is rosemary.
Serve with
E.g. Roast vegetables, bread, rice.
Storing
Allow to cool at room temperature for up to 2 hours then store in an airtight container in the fridge for up to 4-5 days.
Reheating
Microwave. Reheat slowly and on a low temperature in the microwave on 1 minute intervals until warmed through (approx. 3-4 minutes)
Oven / Air Fryer. Reheat for 5-10 minutes at 160C (320F) or until warmed through
Stove. Heat a small amount of oil or butter over medium heat. Add pieces of pork and heat until warmed through (approx. 5 minutes)
Freezing
Wrap pieces tightly in aluminium foil, or place in a container (separated with parchment paper to prevent sticking). Store for up to 3-6 months.
Nutrition
Calories: 521kcalCarbohydrates: 40gProtein: 64gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 166mgSodium: 640mgPotassium: 1998mgFiber: 6gSugar: 6gVitamin A: 8645IUVitamin C: 48mgCalcium: 80mgIron: 3mg
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