Roasted pork scotch with crackling and roasted vegetables
Serves: 6 | Preparation Time: 1hr 20mins | Cooking Time: 2 hours
2kg Tasman pork scotch roast, rind on
2 tbsp oil
1 tsp sea salt
10 potatoes, peeled and halved
1kg pumpkin, peeled and cut into segments
Score the pork rind with a sharp knife or Stanley knife into thin even lines. Take note of pork leg weight.
- If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This will help dry the rind for bubbly crackling.
- When you’re ready to cook, preheat the oven to 240°C. Place the pork scotch roast onto a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
- Rub oil and salt into the scored rind area, massaging well.
- Place the roast on a wire rack into a shallow roasting pan and roast for 40-50 minutes, until the rind is golden and crackling. (Do not open the oven door during this period).
- Reduce oven temperature to 180°C for a further 30-35 minutes per kg, depending on how well you like your roast cooked.
- While the pork is cooking, prepare the potatoes and pumpkin. Sprinkle with rosemary leaves and a little oil on a baking tray and place into the oven for the last 40-50 minutes of cooking time.
- Remove pork from the oven and allow to rest on the wire rack for 10 minutes prior to slicing and serving.
- Serve with roasted potatoes and pumpkin, steamed vegetables, gravy and apple jelly.
The dryer the rind, the better the crackle. To achieve great crackling, getting the oven temperature right is critical. We recommend using an oven thermometer to check the temperature.