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Crackling pork roast with pickled onions and cider jus recipe
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Make perfect crackling pork in just 30 minutes for an unforgettable Christmas feast.
Ingredients:
  • 2kg Pork Leg Roast Boneless
  • 2 fennel bulbs, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 250ml chicken stock
  • 125ml apple juice
  • 6 thyme sprigs, leaves stripped, stems and leaves reserved
  • 40g butter, chopped
  • 375ml red wine vinegar
  • 75g caster sugar
  • 1 cinnamon stick
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 2 whole cloves
  • 2 red onions, peeled, thinly sliced
Instructions:
  • In a medium saucepan over medium heat, mix together vinegar, sugar, cinnamon, peppercorns, coriander, cloves, ⅓ cup (80ml) water, and 3 tsp sea salt flakes. Bring to a boil, stirring until sugar dissolves. Pour the mixture over sliced onions in a heatproof bowl. Let it cool to room temperature, then refrigerate to chill.
  • Preheat your oven to 150°C (130°C fan-forced) and place the rack in the centre. Make deep scores in the pork rind and fat without cutting through the meat, using a sharp knife or box cutter. Season generously with salt.
  • Place the fennel and onion in the center of a large rimmed baking tray, then add the pork on top. Roast in the oven for 2-2½ hours, or until a meat thermometer reads 50°C when inserted into the center of the pork. Remove the pork from the tray.
  • Preheat the oven to 250°C (230°C fan-forced). Place the pork on a clean rimmed tray and roast for 30 minutes until the rind is crispy, the internal temperature reaches 60°C. Rest the pork on a carving board for 15 minutes before serving.
  • Remove the fennel and celery from the first tray. Dispose of the fat and absorb any excess fat with a paper towel, making sure to keep the browned bits on the tray. Place the tray on medium heat and pour in the stock, apple juice, and reserved thyme stems. Cook for 5 minutes, using a wooden spoon to scrape up the browned bits. Strain the mixture into a saucepan and stir in the butter. Season with salt and pepper.
  • Slice the pork into 2cm-thick pieces using a serrated knife. Serve with pickled onions, gravy, and fresh thyme leaves.

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