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Crispy roasted pork leg with crackling
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Prep Time:
15 minutes
Cook Time:
180 minutes
Total Time:
195 minutes
Elevate your Easter feast with Curtis Stone's succulent pork leg with crispy crackling and tasty apple compote.
Ingredients:
  • 3kg pork
  • Sea salt
  • 5 Granny Smith apples, peeled, cored and each cut into 8 wedges
  • 2 whole cloves
  • 187.50 ml Calvados (apple brandy)
  • 125.00 gm water
  • 60.00 gm Brand Caster Sugar
Instructions:
  • Preheat oven to 275ºC on conventional bake setting for maximum efficiency.
  • Score the pork skin with a sharp knife in close parallel lines all the way to the meat to create a crispy crackling. The more scores you make, the crispier it will be.
  • Massage the entire leg generously with salt, ensuring it is well coated. This not only enhances the flavor of the meat but also aids in creating a beautifully crispy crackling.
  • Position the roast on a rack inside a roasting pan in the oven.
  • Cook the pork at the highest heat for 30 minutes uncovered, then lower the temperature to 180ºC. Continue cooking for about 25 minutes per 500g until an instant read meat thermometer shows 70ºC. Rest the roast on a carving board at room temperature, lightly covered with foil for at least 30 minutes before slicing.
  • As the pork cooks, make the apple compote: Cook the apples and cloves in a large saucepan over medium-high heat, stirring for 3 minutes until the apples just start to soften.
  • Reduce the heat to medium-low.
  • Stir in the Calvados, water, and sugar with the apples. Cook until liquid slightly reduces, about 5 minutes.
  • Simmer the apples with occasional stirring for another 15 minutes until tender and most juices have evaporated.
  • Take the saucepan off the heat.
  • Coarsely mash the apples using a potato masher.
  • Thinly slice the pork and crackling using a large serrated knife on a cutting board, then arrange the pork slices on a serving platter. You can also opt to remove all the crackling before slicing the pork.
  • Drizzle the pan and cutting board juices over the sliced pork, and serve with the warm apple compote.

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