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2kg Roast Pork With Crackle

This is the second time I have ever roasted pork. The first time was okay but I burnt it lol.

This time round it came out pretty good! I used meat with heaps of fat on top to keep the meat moist and delicious. Also I wanted to make a bit of crackling too (which didn't come out right but I crackled it anyway in the microwave). The roast came out moist, tender and very juicy. So thank goodness I didn't over cook it cause I hate dry meat. Yuck! I didn't over season with it with fancy herbs - just salt and olive oil. The end I just made up a gravy from the juices from the pork and roast vegies. Very rich and yummy :).

Roast Pork with Crackle


  • 2 kg leg of pork with fat skin on
  • some salt
  • some olive oil
  • 4 potatoes cut in quarters,
  • 1 sweet potatoes cut in quarters,
  • one onion cut in quarters
  • garlic skin on
  • some water and corn flour (for the gravy at the end)


First preheat your oven at about 220°C

Place the pork skin side up on a big cutting board or clean kitchen surface. With a sharp knife score the skin about half an inch apart but don't score into the meat. Then with boiling pour over the scores to whiten the fat. Pat dry, rub and massage with oil over the pork and then rub with salt. Brush any excess salt off. Then with the other side with pinches of salt.

Now place the pork fat side up into a roasting pan and put into preheated oven. Roast for about 30 minutes or until you see the fat beginning to crackle. Turn the temperature down to 170°C and roast for another 1 to 2 hours. Then at this point base the pork with the fatty juices from the tray and add the vegetables and cover with fatty juices as well. Roast until vegetables become nice and tender. This will take at least another 40 minutes.

To check if the pork is done, put a sharp knife through the centre of meat. If clear juices run out - it means it's done. If it comes out clear-red it is still not cooked through yet.

When the roast pork is done remove from the roasting pan along with vegetables. Stand for 15 to 20 minutes. This will keep the juices in.

To make the gravy deglaze the pan with water and bring to simmer. If you want a thicker consistency add some corn flour in the first instance and whisk until a nice custard like consistency. Add some butter for richer flavour.

It takes hours to make but worth at the end!

Tip: If your crackle failed like mine (above) carve some off and place it on a microwavable plate and cover with a paper towel. Put on High for about 2 minutes. Crackle is done!