Pork Leg Roast
A classic pork leg roast is a timeless favourite, known for its crispy crackling and tender, juicy pork.
This foolproof method walks you through exactly how to cook a pork leg roast, from achieving perfectly blistered crackling to ensuring the meat stays succulent and full of flavour.
With the right balance of high heat and slow roasting, this pork leg roast recipe delivers reliable results every time. Whether you’re preparing a Sunday roast or hosting a special gathering, this dish pairs beautifully with traditional sides like roast vegetables and apple sauce.
If you’re looking for the ideal pork leg roast cooking time and temperature, this recipe provides simple, step-by-step guidance to help you serve a perfectly cooked roast with golden, crunchy crackling.
Ingredients
- Otway Pork Leg Roast
- 1kg white roasting potatoes
- 1 bunch of broccolini
- Garlic Powder
- Fresh Thyme
- Salt flakes and Pepper
- Olive oil
Method
Preheat the oven to 230°C (fan forced). Remove the pork from the package and pat the skin dry to remove any moisture. Score the skin, and cover the roast in a thin layer of oil and salt flakes.
Place the roast in the oven for 30 minutes on high heat, then reduce the heat to 170°C (fan forced) for 30 minutes per kilogram.
In another tray, place the potatoes cut into quarters (leave the skin on), and cover with olive oil, garlic powder, salt, and pepper. Roast for approximately 40 minutes, or until golden brown.
Once the pork is crispy and cooked through, remove from the oven and let it rest for 10-15 minutes. Serve the pork roast with the roasted potatoes and some sautéed broccolini, topped with fresh thyme, and enjoy the perfect pork dinner.
FAQs
How long should I be cooking a pork roast for?
Cook a pork leg roast for approximately 30–35 minutes per kg after the initial high-heat stage, depending on size and whether it is bone-in or boneless.
What sides go best with pork leg roast?
Classic sides include roast potatoes, seasonal vegetables, apple sauce, and gravy. These complement the rich flavour and crispy crackling of the pork.
