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Crackling Roast Pork

Serves icon Serves 8
Cook Time icon 2.5 min

Few people can resist a juicy, tender pork roast with extra-crispy crackling – it’s a match made in heaven! Achieving the ultimate crunch requires some overnight prep, but it’ll be worth it.

What do I need?

  • 2 kg SunPork pork leg roast, boneless
  • 3 tbsp olive oil
  • 1 tbsp sea salt flakes
  • 1 kg washed potatoes, peeled, halved
  • 2 bunches Dutch carrots, ends trimmed
  • Salt and pepper to taste
  • 250 mL chicken stock
  • 300 mL light cooking cream
  • 1½ tbsp wholegrain mustard
  • 2 bunches baby broccoli
  • 200 g sugar snap peas, trimmed
  • 40 g garlic butter, softened
  • 2 tbsp chopped flat-leaf parsley

How do I make it?

  1. Place the pork, rind-side up, on a large plate. Pat the rind dry with a paper towel. Use a small sharp knife to score the rind. Place the pork in the fridge overnight to dry.
  2. Preheat the oven to 240°C. Brush the pork with 1 tbsp of oil. Rub the rind with salt. Place the pork, rind-side up, on a wire rack in a roasting pan. Place the potatoes and carrots on a large baking tray. Drizzle with remaining oil. Season.
  3. Roast the pork for 45 minutes or until the rind crackles. Reduce the oven to 180°C. Roast the pork for a further 1 hour 10 minutes or until the pork is cooked through, adding the potatoes and carrots to the oven for the last 1 hour of cooking.
  4. Transfer the potatoes and carrots to a large heatproof bowl. Cover to keep warm. Transfer the pork to a plate. Cover with foil. Set aside for 10 minutes to rest.
  5. While the pork is resting, pour the pan juices into a heatproof jug. Discard the fat from the surface. Place the roasting pan over medium-high heat. Add the stock and bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until the stock reduces slightly. Add the pan juices and cream. Cook, stirring, for 2 minutes or until the mixture thickens. Stir in the mustard. Transfer to a clean heatproof jug.
  6. Cook the baby broccoli and sugar snap peas in a saucepan of boiling water for 1-2 minutes or until bright green and just tender. Refresh under cold water. Drain.
  7. Add the baby broccoli mixture to the potato mixture in the bowl with the butter, parsley, and thyme leaves. Toss to combine. Arrange the pork and vegetables on a serving platter.