Roast pork leg with crackling and sage potatoes

Always wanted to know how to get the perfect crackling on your roast leg of pork? Try out this recipe for a cracking crackling, nicely paired with succulent roast pork meat, golden sage roasted potatoes and traditional apple sauce. 

Serves: 6 (with left over meat)
Preparation time: 4 hours
Difficulty: easy


3kg Pork Leg Roast
2 tbsp olive oil
sea salt
6 potatoes, peeled and quartered
1/4 bunch chopped sage
ground black pepper
3 Granny Smith apples, peeled, cored and roughly chopped
1 cinnamon quill
1/2 cup water


  1. Preheat oven to 250- 275C or the hottest setting.
  2. Score the pork leg using a sharp knife to cut through the skin to the meat in parallel lines, approximately 1 to 2cm apart.
  3. Place the meat in a large roasting tray and brush all over with olive oil, then rub all over with salt, working it into the cuts.
  4. Cook the pork for 30 minutes on the oven’s highest heat setting. Reduce the heat to 170C and cook for another 3 hours (or 30 minutes per 500g).
  5. 15 minutes before the pork finishes cooking, place potatoes in a small roasting tray, drizzle with olive oil, season with salt and pepper and scatter with sage leaves. Place into oven and cook for 40 minutes, or until golden, turning once.
  6. Check that the meat is cooked through by seeing if the juice runs clear when you insert a sharp knife into the thickest part of the leg. Remove the roast to a wooden board, cover with foil and rest for 30 minutes. Reserve any juices left in the pan.
  7. Place the apple pieces, water and cinnamon in a saucepan over medium-high heat for 3 minutes, then reduce heat and simmer uncovered for 15 minutes, or until apples are tender. Remove cinnamon quill and mash apple with a fork or potato masher.
  8. Slice pork and serve with pan juices, apple sauce, potatoes and steamed broccoli. Make sure everyone gets a piece of crackling!

Serving Suggestion

  • This roast will leave you with ample left over roast pork meat, which can be served cold in crusty rolls with cranberry sauce or hot sriracha sauce and coleslaw, or in a salad of baby leaves, ripe pear slices and walnuts.