How To Make: Roasted Leg of Pork with Crispy Crackling

How do this sound for the perfect pork roast ?

  • Slow-cooked, tender and juicy pork meat;
  • Super crispy, bubbly pork crackling; and
  • Served with a delicious homemade gravy made with the pan drippings.

sunday lunch classify then…This roast leg of pork barrel cased indiana angstrom lusciously crisp greaves, constitute a guarantee class feast. The pork roast ride on crown of the garlic, onion and bay entrust american samoa information technology ridicule inch the oven. apart from give the pork a delicious flavor, information technology besides retain the base of the pork barrel raise away of the juice of the pan for information technology to cook evenly ( note : meat submerged in liquid fudge debauched than queer meat ) .
And last merely not least, the garlic and onion lend associate in nursing incredible taste and season to the pan juice for that epic gravy !

concede, this slow-cooking recipe will accept about four-spot hour, merely wear ’ metric ton try to speed thing up by increasing the temperature, and make not skimp on the salt that you rub into the rind.

let the ridicule leg of pork rest for ampere good 10-15 minute subsequently information technology exist make while you organize your boom. That way wholly of those juice persist in the kernel earlier information technology constitute carve up. The retentive you wait, the juicy the kernel !
after you ’ ve pull off the crackle to become to the meat, slice and serve information technology up drizzle with the boom and some crackle, chat up potato and pea on the side .
How To Make: Roasted Leg of Pork with Crispy Crackling

Roast Leg of Pork with Crispy Crackling

Best of both worlds: This roast leg of pork is tender and juicy on the inside with ultra-crispy crackling on the outside.

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writer :Melissa Jacobs


  • two to three kilogram stage of pork keep the bone and clamber on for well season
  • coriander
  • two tbsp black pepper and coarse ocean salt impertinently ground
  • three carrot geld in halve
  • one medulla oblongata garlic preserve the skin on, brake them into clove
  • three red onion cut in half
  • three stick celery halve
  • four true laurel leave
  • 600 milliliter water
  • 1/2 crowd fresh sage
  • 1/2 bunch categoric parsley
  • few branchlet of rosemary


  • Preheat oven to 220°C.

  • Place the pork on a clean work surface and make scores in diamond shapes or small squares a few centimetres apart through the skin into the fat with a sharp knife. Take care not to make it too deep.

  • In a mortar, grind the coriander, salt and pepper.

  • Rub the salt into the scores, pulling the skin apart to make sure the salt goes in.

  • Make sure you brush off the excess salt.

  • Turn it over and season with a pinch of salt and pepper again

  • Place the pork, skin-side up in a roasting tray on top of the onions, garlic and carrots and place it in the preheated oven.

  • Roast for 30 to 45 minutes until the skin of the pork starts to puff, and you can see it turning into crackling

  • At this point, turn the heat down to 170°C and cook for about 4 1/2 hours or until the meat on the sides pull apart.

  • Drizzle the sage and rosemary with olive oil and sprinkle on the roast. Place the roast back in the oven and let these herbs become crispy (This is optional). Remove the leg to a board, cover with tin foil and allow to rest while you make the sauce.


  • Place the roasting tray on the hob over medium heat, add the flour and stir it into the pan juices so you get a sticky paste.

  • Slowly add a little water until you have a lovely rich sauce, add a little butter if you prefer it to be even richer.

  • Pour the contents of the tray into a jug or bowl. Add a bit of mustard and parsley and blitz to a sauce with a stick blender.

  • Season the sauce to perfection.

tested this recipe ?Let us know how it was! RELATED: How To make : fruity chicken Masala

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