With crisp crackling, this roast pork recipe is a great option for your Easter feast. Served with homemade pickled onion salad, it’s a winning dish.
Serves66
Cook time2 hr2 hour
Prep time30 mins30 minutes, + Cooling, chilling, 15 mins resting & 5 mins standing time
+ Cooling, chilling, 15 mins resting & 5 mins standing time
Ingredients
2kg Coles Australian Pork Boneless Leg Easy Carve Roast
1 cup (250ml) apple juice
30g butter
Pickled onion salad
1 cup (250ml) apple cider vinegar
2 tbs sugar
1 red onion, very thinly sliced into rings
2 fennel bulbs
1 red apple, cored
3 celery stalks
1/2 cup fresh flat-leaf parsley leaves, thinly sliced
1 lemon, zest finely grated, juiced
2 tbs extra virgin olive oil
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Method
Step 1
To make the pickled onion, in a medium saucepan, bring the vinegar, sugar and 2 tsp sea salt flakes to a boil, whisking until sugar dissolves. Place onion in a medium bowl and pour over the hot pickling liquid. Stir to combine. Set aside to cool to room temperature, tossing occasionally. Place in the fridge to chill.
Step 2
Meanwhile, position a rack in the centre of the oven. Preheat oven to 150°C (130°C fan-forced). Place pork in a flameproof roasting pan. Season well with salt. Roast pork for 1 hour 10 mins or until an instant-read thermometer inserted into the centre of the pork registers 45°C.
Step 3
Remove pork from oven. Increase oven temperature to 250°C (230°C fan-forced). Return pork to oven. Roast for 35-40 mins or until skin is crisp and crackling and an instant-read thermometer inserted into the centre of the pork registers 60°C and juices run clear. Transfer to a carving board and set aside for 15 mins to rest.
Step 4
While the pork is resting, heat the roasting pan over medium heat on a stovetop burner. Add the apple juice. Stir, scraping any browned bits on the base of the pan. Carefully strain into a jug and stand for 5 mins. Skim off any fat that rises to the surface.
Step 5
Transfer apple juice mixture to a saucepan over medium heat. Bring to a simmer. Cook for 5 mins or until liquid has reduced to ¾ cup (185ml). Stir in butter and season with salt and pepper. Keep sauce warm.
Step 6
Very thinly slice the fennel, apple, and celery (use a mandolin or vegetable slicer if you have one). Transfer into a large bowl. Drain the pickling liquid from the onion mixture. Toss the onion, parsley, lemon zest, 2 tbs lemon juice and oil with fennel mixture in the bowl to combine. Season with salt and pepper.
Step 7
Arrange salad over a serving platter. Using a serrated knife, slice pork into 2cm-thick slices and arrange over the salad. Serve with the sauce.
Make it ahead
Make the pickled onion for the salad up to 3 days ahead and store in the fridge. Drain and toss with the salad ingredients just before serving. Pickled onion is also delicious on sandwiches with leftover roast pork.
Prep time30 mins30 minutes, + Cooling, chilling, 15 mins resting & 5 mins standing time
+ Cooling, chilling, 15 mins resting & 5 mins standing time
Ingredients
2kg Coles Australian Pork Boneless Leg Easy Carve Roast
1 cup (250ml) apple juice
30g butter
Pickled onion salad
1 cup (250ml) apple cider vinegar
2 tbs sugar
1 red onion, very thinly sliced into rings
2 fennel bulbs
1 red apple, cored
3 celery stalks
1/2 cup fresh flat-leaf parsley leaves, thinly sliced
1 lemon, zest finely grated, juiced
2 tbs extra virgin olive oil
Description
With crisp crackling, this roast pork recipe is a great option for your Easter feast. Served with homemade pickled onion salad, it’s a winning dish.
Method
Step 1
To make the pickled onion, in a medium saucepan, bring the vinegar, sugar and 2 tsp sea salt flakes to a boil, whisking until sugar dissolves. Place onion in a medium bowl and pour over the hot pickling liquid. Stir to combine. Set aside to cool to room temperature, tossing occasionally. Place in the fridge to chill.
Step 2
Meanwhile, position a rack in the centre of the oven. Preheat oven to 150°C (130°C fan-forced). Place pork in a flameproof roasting pan. Season well with salt. Roast pork for 1 hour 10 mins or until an instant-read thermometer inserted into the centre of the pork registers 45°C.
Step 3
Remove pork from oven. Increase oven temperature to 250°C (230°C fan-forced). Return pork to oven. Roast for 35-40 mins or until skin is crisp and crackling and an instant-read thermometer inserted into the centre of the pork registers 60°C and juices run clear. Transfer to a carving board and set aside for 15 mins to rest.
Step 4
While the pork is resting, heat the roasting pan over medium heat on a stovetop burner. Add the apple juice. Stir, scraping any browned bits on the base of the pan. Carefully strain into a jug and stand for 5 mins. Skim off any fat that rises to the surface.
Step 5
Transfer apple juice mixture to a saucepan over medium heat. Bring to a simmer. Cook for 5 mins or until liquid has reduced to ¾ cup (185ml). Stir in butter and season with salt and pepper. Keep sauce warm.
Step 6
Very thinly slice the fennel, apple, and celery (use a mandolin or vegetable slicer if you have one). Transfer into a large bowl. Drain the pickling liquid from the onion mixture. Toss the onion, parsley, lemon zest, 2 tbs lemon juice and oil with fennel mixture in the bowl to combine. Season with salt and pepper.
Step 7
Arrange salad over a serving platter. Using a serrated knife, slice pork into 2cm-thick slices and arrange over the salad. Serve with the sauce.
Make it ahead
Make the pickled onion for the salad up to 3 days ahead and store in the fridge. Drain and toss with the salad ingredients just before serving. Pickled onion is also delicious on sandwiches with leftover roast pork.
