Rolled roast pork leg with crackling and roasted vegetables

Rolled roast pork leg with crackling and roasted vegetables

Serves: 4
  |  Prep time: 10 mins  |  Cooking Time:  2hrs 20mins


1.8-2kg Tasman pork leg roast, (boned & rolled, rind on)
Sea salt

To Serve:

Roasted potatoes
Roasted carrots
Roasted parsnip
Roasted pumpkin
Steamed beans
Steamed broccoli

Apple sauce:

1 cup apple sauce
¼ tsp cinnamon
½ lemon, zested


  1. Preheat oven to 240°C.
  2. Pat pork leg roast dry with paper towel and score the rind with a Stanley knife or scalpel finely if it has not already been done.
  3. Rub the surface of the rind with a little oil and sea salt.
  4. Place the pork roast into a large baking dish and roast in the preheated oven at 240°C for 40 mins then reduce the temperature to 180°C for 30-35 minutes per kg. Roast until the juices run clear. Allow to stand in a warm place for 20 mins prior to serving.
  5. Meanwhile, combine the apple sauce, cinnamon, and lemon zest in a small saucepan and heat over a low heat until the mixture boils. Reduce the heat and simmer for 5 minutes. Serve warm.
  6. Serve pork roast on a large platter with roasted vegetables, steamed greens and apple sauce to carve at the table.
Results may vary.