Roast Pork with Crackling recipe

Roast Pork with Crackling recipe

If you're after succulent flesh with the most perfect crackle ever, then you need to try out my method for roast pork with crackling.

note - ingredients can be approximate

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Prep Time 20

Cook Time 2

Resting Time 1 30

Total Time 3 50

Course Main Course

Cuisine Western

Servings people

Calories 348 kcal

Ingredients

2.5 kg (5 ½ lb) Pork Leg, see note 1
60 g (¼ cups) Salt
250 ml (1 cups) liquid, suggestions note 2
1 bunch fresh herbs, suggestions note 3
6 cloves garlic
3 onions, peeled, halved

Instructions

Dry

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.

Score & Salt

Using your hands, massage the 60 g (¼ cups) 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.

Prepare for cooking

Preheat oven to 250°C (480°F)
Peel 6 cloves garlic. Peel and quarter 3 onions

Cook

Place the pork on a roasting rack in a large roasting pan. Add the 1 bunch fresh herbs, 6 cloves garlic, 3 onions and pour the 250 ml (1 cups) liquid at the bottom of the pan.
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.

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: 348kcalCarbohydrates: 4gProtein: 57gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 158mgSodium: 2508mgPotassium: 1022mgFiber: 1gSugar: 1gVitamin A: 481IUVitamin C: 11mgCalcium: 33mgIron: 2mg

Keyword Meal Prep Recipe, Pork Recipe, roast pork

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