Perfect roast pork with crackling and onion gravy

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Serves: 4

By GaviGav



  • 1 salt and pepper

  • 2 onion peeled and thinly sliced

  • 1 olive oil

  • 1 boneless leg of pork

  • 1 OXO cube or Bisto


<ol> <li>Take the pork out of the fridge about an hour in advance.</li> <li>Season the meat with a little salt, a little pepper and some olive oil. Make sure to avoid the rind.</li> <li>Score the rind and season very well with salt, making sure to work it into the scored areas.</li> <li>Pat down the rind with kitchen paper several times over the next hour to get it as dry as possible. Add more salt over this time if necessary.</li> <li>Preheat the oven to 220C</li> <li>When you're ready to cook, get a non-stick deep edge (1-3 inches) baking tin ready. Lay the onion slices across the bottom of the tin. Put the pork on top, skin facing up.</li> <li>Cook for half an hour at 220C, and the rest at 170C, 70 minutes per kg.</li> <li>When done, take out the pork and remove the crackling. Cover the pork meat in foil and leave it to rest.</li> <li>Pour the juices and the onions into a glass container and leave for a few minutes.</li> <li>If the cracking needs more finishing, flatten it out as much as possible, add more salt and finish it under the grill. Watch closely to make sure it doesn't burn.</li> <li>Prepare some basic gravy, whatever is your favourite. Take the juices/onions and remove any fat that's settled on the top if needed. Add to the gravy to finish it.</li> <li>Then serve it all together.</li> </ol>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Main Course

  • Meat

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