Roast Pork Crackling and Apple Wedges

Roast Pork Crackling and Apple Wedges

Posted 2017-11-28 by Naomi follow
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.

[Image1 Crunchy crackling, tender pork and roasted apple wedges]

Preparation Time: 25 minutes (plus 8 hours to dry rind)
Cooking Time: 3 1/2 hours
Serves: 6

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 carrot
1 apple
1/2 lettuce, cut
Salt and pepper

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.
  • [Image2 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.
  • [Image3 The vegetables will absorb the pork juice flavours]
  • Remove the pork from the oven let it rest for 15 minutes before slicing.
  • [Image4 The crackling will continue to pop and crackle]
  • Drain the pork juice from the pan and cook the potato and pumpkin for 15 minutes.
  • [Image7 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.
  • [Image8 This simple salad is tasty and quick to make]
  • Serve slices of pork with potatoes, pumpkin, fennel salad and apple wedges.

  • For more of my recipes visit [Link Naomi's recipes]


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