Once upon a time the word roast freaked me out, it just seemed way to hard. Today I feel like I am the QUEEN OF ROASTING!! This pretty unjustified confidence has only come on due to last nights roast and the awesome-ness that was the crackling that I made.
Bought - A boneless leg of pork, about 1.6kg, roasting veggies (potato, pumpkin, garlic, carrots, zucini, capsicum) and some beans, olive oil, salt, pepper, Tuscan seasoning (Masterfoods) dried or fresh Rosemary
First thing you need to do is great your oven going, mine was up at about 220C. While that is warming up get yourself a roasting dish. Mine is just a little big bigger than the pork. I decided to roast all my veggies separate for no reason other than I wanted to roast them all together, I also had extra veggies in there for my lunch the following day.
Anyway! My leg of pork was already scored in the skin which is how you make your crackling so if your pork doesn't have the skin already cut then you will need a VERY sharp knife. Make some diagonal slits about 2cm apart all over the pale skin of the pork. Try not to cut all the way through to the pork underneath, it isn't the end of the world if you do though.
Once you have done that throw a little oil in the bottom of the tray and place your pork on top. Grab your salt and olive oil.
Put a few generous glugs over the top of the skin and then a hell of a lot of salt then you get to rub the oil and salt into the skin and into the slits that you have cut. Just make sure that all of the skin is covered with a generous layer of oil and salt. This is what makes the skin crisp up and become really yummy and crunchy.
Pop it into the oven (once it has been warmed to 220C) for approx 15 minutes. This really REALLY hot oven is what makes the crackling start off. Check on it at the 15 minute mark and if it needs a little longer just make sure you check it. The skin should be brown and bubbly but not resembling crackling just yet.
While your pork is starting off in the oven chop up all the veggies that your wanting to cook, pop some oil into the bottom of the roasting pan and throw in your veggies.
Cover them with a little more oil and sprinkle some salt, pepper, rosemary and Tuscan seasoning.
Pop the tray of veggies in with the pork (once your happy with the crackling) and turn the oven down to 175/180C
Check on pork and veggies in about an hour. To see if your pork is cooked pull it out of the oven and pierce it with a knife. If the juice runs clear it is cooked, if its is still a little pink or even red the pork needs a little longer.
If this is the case just check on it every 15/20 minutes.
Once done pop some fabulous Gravox into a jug, mix with boiling water and put aside (making sure you stir it) for when your pork and veggies are ready.
Pull the fabulous crackling off the top of the pork and put aside so you can cut the pork into pieces. If your still not happy with your crackling get yourself a tray, put some foil into the bottom and pop your crackling on top. Turn your oven back up and put the crackling back in for 15 minutes. This should make it more crunchy just make sure you keep and eye on it that is doesn't burn.
Pop your pork and veggies on a plate, cover with gravy and serve!
sooooooooooooooo good!
