Posted by: Joan Spiller | May 11, 2011

Roast pork + Crackling – Recipe

I have it on good authority that roasted pork is amazing. As the fat cousin of bacon, I guess it must be? I’ve cooked many a pork roast and seem to be able to get it right so figured I’d tell ya how to do the same..

To feed 4 you will need:

2kg leg of pork – rind on but slashed so it is scored nicely

4T cider vinegar
8 sage leaves
2T Maldon sea salt
1T crushed black peppercorns
3T pork fat, butter or rice bran oil


8 bay leaves
6 sage leaves
8 unpeeled garlic cloves

The night before you wanna cook this feast, pour boiling water over the pork rind 3 times at 1 minute intervals.  This oriental method helps tighten the rind and is the secret to fantastic crackling!

Next baste the raw joint with cider vinegar, rubbing it all with your hands to work the vinegar into the rind. Place the joint on a plate in the fridge uncovered overnight.

Pre-heat your oven to Gas Mark 6/400ºF/200ºC. 

Make 8 cuts in the pork and insert the sage leaves into the cuts. Spread the pork with the pork dripping, butter or vegetable oil, then season with salt and pepper. 

Place in a roasting tray with the bay leaves, sage and garlic. 

Roast for half an hour then reduce the oven temperature to Gas Mark 4/350ºF/180ºC. 
Roast for a further 1&½ hours.

Remove the pork from the roasting pan and allow to rest for fifteen minutes in a warm place before serving.

Simple huh!

Oh and serve with roasted veges, greens and lashings of wine!



  1. Thanks this looks good


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