Leg of Crackling Pork
A roasted leg of pork with crispy crackling and tender meat is everyone’s favourite Christmas dish. But why wait until December? Enjoy this recipe any time of the year. It’s super-simple – just four ingredients – but tastes sublime. And if you follow these three golden crackling rules you can’t go wrong.
- 5-6kg leg of pork, uncooked
If not already scored, the pork should be scored in a diamond pattern, ensuring you cut right through the rind, but not too deeply into the fat.
Prepare the barbecue with Heat Beads® BBQ Briquettes. Rub the oil and salt over the roast. Season it with pepper and place it on the barbecue. Cook it with the lid on for 3 1/2 hours, or until the meat is well cooked to an internal temperature of 70°C. Do not lift the lid during the first hour of cooking time as this may prevent the skin from crackling.
Rest the pork, covered in aluminium foil, for at least 20 minutes before serving. Serve the pork sliced with vegetables or salad; and partner it with apple sauce, gravy, or baked fruit.
Three Golden Crackling Rules:
We have found that you can almost guarantee crackling on your pork by following these rules…
- Cook with a very hot fire. If using a Weber, make sure your baskets are heaped to overflowing.
- When you buy the pork, make sure that it has white skin (not yellow or brown).
- The pork should have a good layer of fat under the skin.