Almost everybody loves home cooked Roast Pork with crackling and this family favourite can be served with traditional side dishes such as stuffing and apple sauce or a Tomato, Peppers, Ginger & Apple Medley. Far too good for just Sundays!
Ingredients
- 1 kg Boneless British Leg of Pork
- 1 oz Butter or butter substitute
- Low Sodium Salt or Sea Salt
- 12 Sage leaves – chopped
- Sprig of Rosemary
- Drizzle of Olive Oil
Method
- Pre-heat your oven to 220° c
- Score the top of the crackling (f not already scored) lengthways along the joint
- Rub the butter into the pork skin together with a small amount of low sodium salt or sea salt to create the crackling, then add 12 leaves of chopped sage and a sprig of rosemary with stems removed on top
- Wrap the meat tightly in silver foil leaving the skin exposed to create the crackling
- Place in an oven-proof dish near the top of the oven at 220° c for 10 mins
- After 10 minutes, turn down the heat to 200° c and cook for 20 minutes
- Baste the joint using the juices from the meat every 20 minutes and drizzle a little olive oil on the top to keep the crackling sizzling
- Once the cooking time is complete, remove the pork joint from the oven and leave it to ‘rest’ for 10 minutes in the oven dish
- Remove the crackling from the joint with a large knife as one piece around half an inch from the top of the crackling just leaving a very thin layer of fat on the meat
- The crackling can be placed back in the oven if not crispy enough but it should be at this point
- Slice the meat with an electric knife or carving knife in thin slices or as desired
- Serve with roast potatoes and vegetables of your choice
Equipment
- Large Oven Proof Dish
- Kitchen Foil (silver foil)
- Electric Carving Knife
Top Tips
- If the whole joint is covered in foil then the crackling will be rubbery!
- Try not to let the juices escape from the foil as this keeps the meat moist whilst cooking
- Turn the oven temperature down and cover the joint loosely with foil if the crackling starts to blacken and burn
- When the meat is removed from the foil, the juice can be placed in an oven-proof dish and gravy added whilst the meat is resting. Then add the sliced meat to the dish when ready to serve