Roast pork leg crackling joint with cider gravy

Sumptuously juicy and tender roast pork leg crackling joint, with a rich cider gravy made with the roasting juices. Ideal for a Sunday roast. This roast pork dish is easy to cook and very, very tasty.

The secret to making great crackling is to score the skin well and to pour boiling water over it before cooking.

Mind your fillings on the crackling!

Print Recipe
Roast pork leg crackling joint with cider gravy
Fantastic roast pork recipe with crispy crackling and cider gravy.
Roast pork leg joint with crackling
Course Main Dish
Cuisine British
Prep Time 20 minues
Cook Time 2 hours
Servings
people
Ingredients
Course Main Dish
Cuisine British
Prep Time 20 minues
Cook Time 2 hours
Servings
people
Ingredients
Roast pork leg joint with crackling
Instructions
For the pork leg joint
  1. preheat your oven to 180C (350F; gas mark 4)
  2. deeply score the skin of the joint with a sharp knife. Use a cross-hatch pattern for best results
  3. boil a kettle of water and slowly pour some of it over the skin. To make this easier, place the joint on a grill in the sink (you don't need to keep the water)
  4. place the onion, carrot, celery, leek, garlic, bay leaves and thyme in a deep roasting tray
  5. place the pork joint on top of the vegetables, skin-side up
  6. season the joint with the salt and pepper, and then rub the olive and seasoning into the skin
  7. pour the stock and cider over the vegetables
  8. put the roasting tray in the oven, and cook for 35 minutes per 450g (1lb), plus 35 minutes
  9. once cooked, place the joint on a grill above the roasting tray, loosely cover with foil and leave to rest before carving
For the cider gravy
  1. using a potato masher, gently mash the veg in the roasting tray to release the flavour (and some of the starch) into the liquid
  2. strain the juice into a large measuring jug or mixing bowl, ideally using a conical seive
  3. skim off the excess fat from the liquid (top-tip - a few ice cubes dropped in will congeal the fat, making it easier to skim off)
  4. pour the gravy into a saucepan and re-heat until piping hot
  5. If necessary, add a little cornflour to thicken the gravy
  6. carve your joint and serve with green vegetables and mashed or roasted potatoes, pouring the cider gravy on top

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