Crispy Roast Pork

Tender roast pork with deeply golden, salty crackling and a simple homemade apple sauce on the side. A classic that feels impressive on the table, but most of the work is simply letting the oven do its thing.

Serves: 6
Time: 3–3½ hours + resting

Ingredients

For the pork

• 2–2.5kg boneless pork leg or shoulder, skin on
• 1 tbsp olive oil
• 1½ tbsp sea salt flakes
• 1 tsp freshly cracked black pepper
• 1 tsp fennel seeds, lightly crushed
• 2 garlic cloves, finely grated
• 1 tbsp Dijon mustard
• 2 tbsp honey or maple syrup
• 1 tbsp apple cider vinegar

For the homemade apple sauce

• 4 Granny Smith apples, peeled, cored and chopped
• ¼ cup water
• 1 tbsp lemon juice
• 1–2 tsp brown sugar or honey, to taste
• Pinch of cinnamon, optional
• Pinch of sea salt

Method

1. Prepare the pork. Pat the pork skin very dry with paper towel. Using a sharp knife, score the skin at roughly 1cm intervals, being careful not to cut deeply into the meat.
2. Dry the skin. Rub the skin with olive oil and sea salt, working the salt into the scored lines. For the crispiest crackling, place the pork uncovered in the fridge overnight. If you’re short on time, leave it uncovered for at least 1 hour.
3. Start the crackling. Remove the pork from the fridge about 30 minutes before cooking. Preheat the oven to 240°C. Place the pork skin-side up on a rack over a roasting tray and roast for 30 minutes, or until the skin begins to blister and crisp.
4. Slow roast. Reduce the oven to 170°C and continue roasting for around 2–2½ hours, depending on the size and cut.
5. Add the glaze. Mix the garlic, Dijon mustard, honey, apple cider vinegar, pepper and fennel seeds. Brush over the exposed meat and sides of the pork during the final 20–30 minutes, keeping it away from the crackling so the skin stays crisp.
6. Finish the crackling. If needed, increase the oven to 220°C for another 5–10 minutes until the crackling is deeply golden and crisp. Watch closely.
7. Make the apple sauce. Add the apples, water and lemon juice to a saucepan. Cover and simmer over low-medium heat for 15–20 minutes, stirring occasionally, until the apples are completely soft.
8. Finish the sauce. Mash for a rustic texture or blend until smooth. Stir through the sugar or honey, cinnamon if using and a tiny pinch of salt. Adjust the sweetness to taste.
9. Rest and serve. Rest the pork for 15–20 minutes before carving. Serve thick slices with plenty of crisp crackling and warm homemade apple sauce.

Tip: The secret to really good crackling is dry skin + plenty of salt + that initial blast of high heat.