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Curtis Stone's roast pork with no-fail crackling and apple jelly gems

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Made with no-fail crackling, this roast pork is as easy as it is delicious. Try out this simple roast, it's a great one to keep up your sleeve.

  • Serves8
  • Cook time3 hour 5 minutes
  • Prep time40 minutes, + 5 mins standing, 2 hours chilling & 15 mins resting time
Curtis Stone's Roast pork with no-fail crackling and apple jelly gems


  • 2kg Coles Australian Pork Leg Roast Boneless

Apple jelly gems

  • 11/2 cups (375ml) clear apple juice or cider
  • 11/2 tbs gelatine powder
  • 1 tbs Calvados or brandy (optional)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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. Step 4

    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.
  5. Step 5

    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.
  6. Step 6

    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.

  7. Step 7

    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.

  8. Step 8

    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.

Recipe tip

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.

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