Roast Pork Leg with Crackling and Roasted Vegetables

Note, for extra crisp pork crackling, the day before you cook the pork, place it rind side up, uncovered on a rack in the fridge and leave it overnight. Stand for 20 minutes at room temperature and dry with paper towel before roasting.

20 minutes + 1 hour resting time (optional)
2 hours
6 people


  • Approx 2kg Scottsdale Pork leg roast, rind on
  • 2 tablespoons oil
  • 1 teaspoon sea salt
  • 10 potatoes, peeled and halved
  • 1kg pumpkin, peeled and cut into segments
  • Oil, extra
  • Rosemary leaves


  1. Remove any netting (see notes) or string from pork and unroll. Place rind side up onto a board. Pat dry with paper towel. 
  2. If using a Scottsdale Pork roast, the rind will be already scored. If it isn't, use a sharp knife to score pork rind at 1-2cm intervals. Firmly re-roll pork and secure with kitchen string at 2cm intervals. Take note of pork leg weight.
  3. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This will help dry the rind for bubbly crackling. 
  4. When you’re ready to cook, preheat the oven to 240°C. Place the pork leg roast onto a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
  5. Rub oil and salt into the scored rind area, massaging well.
  6. Place the roast on a wire rack into a shallow roasting pan and roast for 40-50 minutes, until the rind is golden and crackling. (Do not open the oven door during this period).
  7. Reduce oven temperature to 180°C for a further 30-35 minutes per kg, depending on how well you like your roast cooked.
  8. While the pork is cooking, prepare the potatoes and pumpkin. Sprinkle with rosemary leaves, salt and pepper and a little oil on a baking tray and place into the oven for the last 40-50 minutes of cooking time.
  9. Remove pork from the oven and allow to rest on the wire rack for 10 minutes prior to slicing and serving. This recipe is perfect for entertaining or Christmas day.

- it’s best to remove the netting from the pork as once cooked the netting can make it difficult to carve and keep the crackling intact.
- if you don’t have a mortar and pestle, place the fennel seed mixture in a small snap-lock bag and gently crush using a meat mallet or rolling pin.