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Traditional Roast Pork Leg with Crackling

Traditional Roast Pork Leg with Crackling

Serves 6 portions

Preparation time: 10 minutes

Cooking time: 150 minutes


  • 1 x 2.5-3.5kg pork leg roast half (bone in, rind on)
  • Boiling water
  • 2 tablespoons oil
  • 1 tablespoon flaked salt
  • 1kg floury potatoes, peeled (Sebago)
  • 600g mixed vegetables (carrot, parsnip, onion)

Cooking Instructions: 

  1. Preheat oven to 220°C.
  2. Score the pork leg rind thinly with a Stanley knife or thin bladed sharp knife.
  3. Pour boiling water over the pork leg roast and pat dry thoroughly with a paper towel.
  4. Rub the salt and oil into the rind and place the pork leg roast into a large shallow baking dish. 
  5. Place the pork leg roast into the preheated oven for 30 minutes, then reduce the oven temperature to 180°C for 40 minutes per kg. (3kg = 30 mins +2 hrs approx.) 
  6. Place potatoes in a large saucepan of cold water and bring to the boil. Boil for 4 minutes. Drain and dry potatoes on a paper towel. 
  7. Add potatoes to the baking dish 1 hour prior to removing roast from the oven. 30 minutes later add the remaining vegetables to the baking dish and baste with pan drippings. 
  8. Test by inserting a skewer into the thickest part of the roast. When ready, the juices run clear. Remove roast from the baking dish and rest in a warm place whilst vegetables continue to cook. 
  9. Serve the pork leg roast with the roast vegetables, peas and gravy.
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