How to Make Crunchy Crackling Pork Roast | Cook with Curtis Stone | Coles
871,743
Published 2016-04-15
Crispy roasted pork leg with crackling
15m prep 3h cook 8 servings
1 (3kg) pork leg (bone in)
Sea salt
5 Granny Smith apples, peeled, cored and each cut into 8 wedges
2 whole cloves
3/4 cup Calvados (apple brandy)
1/2 cup water
3 tbsp Coles Brand Caster Sugar
Step 1: Preheat oven to highest temperature, approx 275ºC, conventional heat.
Step 2: If the pork is not pre-scored then using a sharp knife, gently score the skin of the leg across in close parallel lines. Make sure you cut all the way through the skin to the meat. Keeping in mind, the more scores you make the crispier the crackling.
Step 3: Rub the entire leg with salt making sure to rub it in well. This not only seasons the meat, but helps draw out moisture, helping to make the crackling super crispy.
Step 4: Place the roast on a rack, in a roasting pan and in the oven.
Step 5: Cook uncovered for 30 minutes at the highest heat, then reduce the temperature to 180ºC and continue cooking for approximately 25 minutes for every 500g of weight. An instant read meat thermometer inserted into the thickest part of the pork should read 70ºC. Once the roast is done, place on carving board and let sit at room temperature lightly tented with foil for at least 30 minutes to rest.
Step 6: While the pork is cooking, prepare the apple compote: Combine the apples and cloves in a heavy based large saucepan over medium-high heat and stir for 3 minutes or until the apples just begin to soften slightly.
Step 7: Decrease the heat to medium-low.
Step 8: Add the Calvados, water and sugar to the apples and stir for 5 minutes or until the liquid has reduced slightly.
Step 9: Cover and cook the apples, stirring occasionally, for a further 15 minutes or until the apples are tender and most of the juices have evaporated.
Step 10: Remove the saucepan from heat.
Step 11: Meanwhile, using a potato masher, coarsely mash the apples.
Step 12: Using a large serrated knife, thinly slice the pork and crackling on a cutting board and arrange the pork slices onto a serving platter. (Alternatively you can pull all the crackling off first and then slice the pork.)
Step 13: Drizzle any remaining juices from the pan and cutting board over the sliced pork. Serve the pork with the warm apple compote.
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All Comments (21)
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From the recipe: Cook uncovered for 30 minutes at the highest heat, then reduce the temperature to 180ºC and continue cooking for approximately 25 minutes for every 500g of weight.
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Drooling at that crunching sound
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Don't put the oven to full temp as he says, I did that and the oven almost caught fire, put to 220C for 20 minutes while keeping an eye on it, then slow the cook down for an hour to 160C, turning it uptown 200C for the last 45 minutes. but the way he cuts the fat and adds the salt is spot on, my roast came out great looking just like his, mine weighed 2K, hopes this helps.
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Absolutely brilliant Curtis....thankyou It was the first time in many years of failed crackling So easy & i had no issues with burning having it on the highest heat
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I agree with some of the other comments about setting the oven so high at the beginning. I couldn’t see inside the oven for all the smoke. I tried it again later and set the oven to 245deg. It worked a lot better with very little smoke. Still got good crackling.
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We followed these instructions last Xmas. I now have a grandson who loves roast pork and crackling
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mmmm - I don't know what was better, learning how to cook the perfect crackling, or looking at Curtis Stone. They both looked delish :)
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thank you coles,very cool
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Very nice
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If any of your sliced rind does not come up to perfect crispy, store it in the fridge (with its fat layer) for later. When you are ready for a treat, fold the piece/s completeley into a kitchen paper towel (so you do not have spatters all over to clean up), place it on a plate, and into the microwave. With 1100 or 1200 watts you need a MAXIMUM of 30 seconds to puff that morsel and crisp it up. Deeeee-lishus, and you can treat yourself to just half a stick every night for a week (or more) if you like. OR, just yam the whole damned lot at once!!
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that's a great idea dude.
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This is awesome
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yum
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Another Aussie legend
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Followed your instructions and wrecked the crackling. I turned my oven to the hottest it will go and by 20min the skin of the pork was cooked black - carbon. If I had left it for your recommended 30min the whole roast as well as the crackling would have been toast - DO NOT TURN YOUR OVEN TO THE HOTTEST IT WILL GO - 220/240 is best.
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I live you videos, it's a shame the its to short time in it. I love how you work and you personality you sre awesome
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It's making me hungry!
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Curtis did that pork come from coles? Pork roasts at my supermarket are vacuum packed in bags and very wet .. hard to get crackling out off.... without drying overnight in the fridge .. they are also usually pre scored
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so he doesnt specify "turn it down".... to what temperature?
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I'm sorry but I feel I must agree with some other comments here and give some negative feedback. I have an old oven with no window, and did what he said. As a result a lot of the crackling was burnt, and a lot of the meat was overcooked. Also again as others say he didn't mention what temp to lower to ( which I found out is probably 180 from watching another persons post. And that 230 might be a sufficient initial temp) It may seem obvious, but if we knew we probably wouldn't be watching youtube to find out. Disappointing !
