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Home  >  Inspire & Create  >  Christmas  >  Curtis Stone’s Roast Pork with No-fail Crackling


Curtis Stone’s Roast Pork with No-fail Crackling


40 mins (+ 2 hours setting & 15 mins resting time)







Curtis Stone’s Roast Pork with No-fail Crackling


  • 2kg Coles Australian Pork Leg Roast Boneless
Apple jelly gems
  • 1½ cups (375ml) clear apple juice or cider
  • 1½ tbs gelatine powder
  • 1 tbs Calvados or brandy (optional)


  1. Position a rack in centre of 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 pork generously with salt.
  2. Roast pork on a baking tray for 2-2½ hours or until an instant-read thermometer inserted into centre of pork reads 50°C. Remove the pork from the tray and pour off accumulated fat.
  3. Meanwhile, to make the apple jelly gems, place ½ cup (125ml) apple juice or cider in a small saucepan. Sprinkle gelatine over and set aside for 3 mins or until gelatine softens. Bring the gelatine mixture to a simmer over medium-high heat, stirring just until gelatine dissolves. Stir in remaining apple juice or cider, 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.
  4. Increase the oven temperature to 250°C (230°C fan-forced). Return the pork to the tray and roast for 30 mins or until the rind is crisp and crackling and internal temperature is 60°C. Transfer to a carving board and set aside for 15 mins to rest.
  5. Using a serrated knife, cut the pork into slices about 2cm thick. Using a fork, scrape the top 1.5cm surface of jelly lengthways, then crossways, forming little square-shaped pieces. Spoon over the slices of warm roast pork, allowing the heat of the pork to melt the jelly.