Crunch Crunch Crackle Roast Pork

I know a few people who get a little stressed about cooking roast pork. I hope this helps ease your concerns. I have been given some lovely sea salt infused with pepper berries, but don't stress good old table salt will do! The salt is key to a good crunchy crackling.

What you need....

2kg boned pork leg
1 big handful of sea salt
1 tbsp olive oil
1 cup of each -  chunky diced celery, onion and carrot.
3 sprigs of fresh sage

Make it happen....

1. Score the skin of the pork by creating lines with sharp knife.

2. Place the salt and olive oil in the palm of your hand, rub it all over the pork skin, trying to get some salt into the little  score cuts.

3. Place the diced vegetables and sage in an oven dish and sit the pork on top.

4. Place the pork in a hot oven 220c for 10 min, then reduce the heat to 200c and roast for 2 hours or until the juices run clear.Rest for 10 minuets before carving.


5. Some pork is hard to crackle depending on age and condition. If the skin is being a little stubborn you can remove it at the end of the cooking period and crackle it up in the microwave - I know! Amazing.


6.Pop the skin on a plate lined with some kitchen paper, cover completely with more paper and cook on high for 2 minuets. It may sound a little violent but the result is great. Plate will be very hot so be careful, rest the crackle and serve with the pork, pan juice reduction and apple sauce. I have put a few cranberries with the apple sauce for a festive felling.

Close up Crunch Crunch Crackle.

K