Recipe: Perfect Roast Pork with Crackling

Perfect Roast Pork with Crackling, Roast Vegetables and Gravy

Serves 5


  • 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


  1. Pre-heat oven to 220c.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. If desired, boil your greens in a saucepan of boiling water for 5 minutes until soft then drain.

To Serve:

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.

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