📝 About This Recipe
A cornerstone of British culinary tradition, this roast pork leg is defined by its impossibly crisp, salty crackling and succulent, tender meat. The richness of the pork is perfectly balanced by a sharp, buttery homemade apple sauce made from heritage Bramley apples. This dish represents the heart of a British Sunday lunch, offering a symphony of textures and a nostalgic warmth that brings everyone to the table.
🥗 Ingredients
The Roast
- 2.5 kg Pork Leg or Shoulder Joint (boneless, rolled and skin scored closely)
- 2 tablespoons Flaky Sea Salt (Maldon is preferred for the crackling)
- 1 tablespoon Vegetable Oil (to rub on the skin)
- 1 teaspoon Black Pepper (freshly cracked)
- 4-5 sprigs Fresh Sage (roughly chopped)
- 1 bulb Garlic (halved crosswise)
- 2 large White Onions (thickly sliced into rounds to act as a trivet)
The Apple Sauce
- 3 large Bramley Apples (peeled, cored, and chopped into chunks)
- 25 g Unsalted Butter (for richness)
- 1-2 tablespoons Caster Sugar (adjust based on the tartness of the apples)
- 1 tablespoon Water
- 1 teaspoon Lemon Juice (to prevent browning)
The Gravy
- 2 tablespoons Plain Flour
- 500 ml Chicken or Pork Stock (high quality)
- 100 ml Dry White Wine (optional, for deglazing)
👨🍳 Instructions
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1
Remove the pork from the fridge at least 1 hour before cooking to reach room temperature. Pat the skin extremely dry with paper towels; moisture is the enemy of crackling.
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2
Preheat your oven to 240°C (475°F/Gas Mark 9). This initial high heat is crucial for 'blasting' the skin to start the crackling process.
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3
If your butcher hasn't scored the skin deeply enough, use a sharp craft knife or clean Stanley blade to score lines 1cm apart. Do not cut into the meat, only the fat.
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4
Rub the vegetable oil all over the skin, then massage the sea salt deeply into the scores. The salt draws out moisture and helps the fat render.
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5
Place the sliced onions, garlic bulb halves, and sage sprigs in the bottom of a large roasting tin. Place the pork joint directly on top of this aromatic trivet.
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6
Roast the pork in the center of the oven for 25-30 minutes until the skin is starting to blister and puff up.
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7
Reduce the oven temperature to 180°C (350°F/Gas Mark 4). Roast for a further 20 minutes per 500g (approximately 1 hour 40 minutes for a 2.5kg joint).
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8
While the pork roasts, make the apple sauce: Place the chopped apples, water, sugar, and lemon juice in a saucepan over medium-low heat. Cover and simmer for 10-15 minutes until the apples collapse into a soft fluff.
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9
Whisk the butter into the apples until smooth but still retaining a little texture. Taste and add more sugar if it’s too tart. Keep warm or set aside to serve at room temperature.
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10
Check the internal temperature of the pork; it should reach 70-75°C (160°F). If the crackling isn't perfectly crisp yet, turn the heat back up for the last 10 minutes, watching closely to prevent burning.
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11
Remove the pork from the oven and transfer to a carving board. Rest the meat, uncovered, for at least 20-30 minutes. Covering it with foil will steam the crackling and make it soft.
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12
For the gravy, pour off most of the fat from the roasting tin, leaving the juices and onions. Place the tin over medium heat, stir in the flour to form a paste, then gradually whisk in the wine and stock. Simmer until thickened, then strain into a jug.
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13
Carefully remove the crackling from the top of the roast in one piece and snap or cut into shards. Carve the succulent meat into thick slices.
💡 Chef's Tips
For the best crackling, leave the pork uncovered in the fridge overnight to allow the skin to air-dry completely. If the crackling is stubborn, you can carefully remove it and place it under a hot grill for 2-3 minutes at the end, but watch it like a hawk. Always use Bramley apples for the sauce; their unique high acid content and texture ensure they break down into a light puree rather than staying chunky. Don't skip the resting period—it allows the juices to redistribute, ensuring the meat is tender and easy to carve.
🍽️ Serving Suggestions
Serve with crispy goose-fat roasted potatoes and honey-glazed parsnips. Pair with steamed seasonal greens like Savoy cabbage or tenderstem broccoli to cut through the richness. A side of cauliflower cheese is a decadent and traditional British accompaniment. For drinks, a crisp dry cider or a light-bodied Pinot Noir complements the pork and apple beautifully.