Perfect Roast Pork with Crackling, Roast Vegetables and Gravy
- 1.5kg pork leg, deboned, scored in 1cm intervals both ways
- 5 medium carrots, roughly cut into 2cm pieces
- 5 medium potatoes, roughly cut into 2cm pieces
- 2 medium onions, roughly cut into 2cm pieces
- 5 cloves garlic, crushed
- 2 rosemary and thyme sprigs, picked
- 1 bunch of kale, spinach or broccoli, cleaned and ready to boil
- 60 ml white vinegar
- Salt and pepper
- Olive oil
- Pre-heat oven to 220c.
- Take deboned pork and score into 1cm intervals both ways. Splash 2 caps of white vinegar 60ml over the scored skin and then rub in an even layer of table salt. Leave it to absorb for 10 minutes.
- Roughly dice 1 large onion and 3 garlic cloves then place onto a baking tray with non-stick paper. This adds flavour and helps the pork not to stick. Place the scored pork roast on top of the onions and garlic and place into the pre-heated oven. Cook for 20 minutes on 220c. While this is happening, roughly chop the vegetables and pick the herbs, drizzle with olive oil, season and then place into a separate baking dish turn down the oven to 180c and cook everything for a further 60 minutes. Turn over the vegetables after 30 minutes.
- When the time has come take the pork and vegetables out of the oven, place onto a rimmed tray to rest and catch the juices. Test by inserting a small knife or skewer into side area of the meat not the crackling; if the juices run clear, it’s ready. Cover with a tea towel or foil and let it rest for 10 minutes.
- Meanwhile, make your gravy by draining oil from the baking tray and mixing together with the meat juices. Then sprinkle 2 tbsp of flour over the dish and gradually add boiling water until it thickens. Season with salt and pepper.
- If desired, boil your greens in a saucepan of boiling water for 5 minutes until soft then drain.
Carve the pork with the crackling on top into 1cm slices and serve onto warmed plates with some the roasted veggies a few spoons of gravy and some of the boiled greens.
Recipe, styling and photography by Julio Castellano.