Crunchy crackling and roasted apple wedges make this roast seriously delicious. The pork is slow roasted to make it tender and the tasty juices are absorbed by the vegetables before crisping them in a second stage of cooking.
The secret to crunchy, fail-safe crackling, is to get the rind as dry as possible before cooking and using free range pork for the best flavour, if possible.
Crunchy crackling, tender pork and roasted apple wedges
Ingredients 2 kg pork leg
1 kettle boiling water
1/2 pumpkin, cut into wedges
6 medium potatoes, peeled
4 apples, cored, cut into wedges
1 fennel bulb
1/2 lettuce, cut
Salt and pepper
Method The day before cooking
Deeply score the rind at 1 - 2 cm intervals, place the pork on a wire rack in the sink and pour boiling water over the skin.
Pat dry the skin and place the pork uncovered in the fridge overnight.
Score the skin where you plan to slice when cooked so the crackling remains intact
The day of cooking
Preheat the oven to 150 degrees. Take the pork out of the fridge and bring to room temperature.
Rub oil and salt into the scored rind and bake for 2 1/2 - 3 hours, until a knife can be inserted without resistance.
Cut the potatoes in half and pre-cook in a saucepan of boiling water for 10 minutes. Drain and pat dry.
Increase the oven temperature to 220 degrees. Place the potato and pumpkin around the pork and spoon pork juices over the meat and vegetables. Season the potato and pumpkin with salt and pepper and bake for 1/2 hour. The crackling should bubble but not burn.
Add the apple wedges and bake for 15 minutes.
The vegetables will absorb the pork juice flavours
Remove the pork from the oven let it rest for 15 minutes before slicing.
The crackling will continue to pop and crackle
Drain the pork juice from the pan and cook the potato and pumpkin for 15 minutes.
The potatoes will become crispy on the outside and soft inside and the pumpkin caramelised
Grate the fennel, carrot and apple and toss with lettuce in a bowl. Drizzle with oil and season with salt and pepper to taste.
This simple salad is tasty and quick to make
Serve slices of pork with potatoes, pumpkin, fennel salad and apple wedges.