Curtis Stone's roast pork with no-fail crackling and apple jelly gems
This succulent roast pork features crispy, crunchy crackling and apple jelly. It’s guaranteed to impress your guests.
Note: + 5 mins standing, 2 hours chilling & 15 mins resting time
- 2kg Coles Australian Pork Leg Roast Boneless
Apple Jelly Gems
- 1 1/2 cups (375ml) clear apple juice or cider
- 1 1/2 tbs gelatine powder
- 1 tbs Calvados or brandy (optional)
To make the apple jelly gems, place ½ cup (125ml) apple juice or cider in a saucepan. Sprinkle over the gelatine and set aside for 3 mins or until gelatine softens.
Bring the gelatine mixture to a simmer over medium-high heat, stirring until gelatine dissolves. Stir in the remaining apple juice or cider, the Calvados or brandy, if using, and a pinch of salt.
Pour into a 12cm x 22cm loaf pan. Spoon off any foam that rises to the surface. Refrigerate for 2 hours or until set.
Meanwhile, position a rack in the centre of the oven and preheat to 150°C (130°C fan-forced). Using a sharp knife or box cutter, deepen scoring in rind and fat of pork (do not cut through meat). Season the pork generously with salt.
Roast pork on a baking tray for 2-2½ hours or until an instant-read thermometer inserted into the centre of the pork reads 50°C. Remove pork from the tray and pour off any accumulated fat.
Increase oven temperature to 250°C (230°C fan-forced). Return pork to the tray and roast for 30 mins or until the rind is crisp and crackling and the internal temperature is 60°C. Transfer pork to a carving board and set aside for 15 mins to rest.
While the pork is resting, use a fork to scrape the top 1.5cm surface of the jelly lengthways, then crossways, forming little square-shaped pieces.
Using a serrated knife, cut the pork into 2cm-thick slices. Spoon apple jelly gems over the pork, allowing the heat to melt the jelly.
How do I get really crispy crackling? Sit the pork on a wire rack in the fridge overnight or for a couple of days before cooking – it’s got to be really dry to get perfect crackling.