Roast Pork with Crackling, Roasted Vegetables and Apple Sauce

Courtesy of Australian Pork

10 minutes
2 hours 20 minutes
4 people


  • 1.8-2kg Scottsdale Pork roast, boneless, rind on
  • Oil
  • Sea salt

To Serve

  • Roasted potatoes
  • Roasted carrots
  • Roasted parsnip
  • Roasted pumpkin
  • Steamed beans
  • Steamed broccoli

Apple sauce

  • 1 cup apple sauce
  • ¼ teaspoon cinnamon
  • ½ lemon, zested


  1. Preheat oven to 240°C.
  2. Pat pork roast dry with paper towel and score the rind with a Stanley knife or scalpel finely if it has not already been done.
  3. Rub the surface of the rind with a little oil and sea salt.
  4. Place the pork roast into a large baking dish and roast in the preheated oven at 240°C for 40 mins then reduce the temperature to 180°C for 30-35 minutes per kg. Roast until the juices run clear. Allow to stand in a warm place for 20 mins prior to serving.
  5. Meanwhile, combine the apple sauce, cinnamon, and lemon zest in a small saucepan and heat over a low heat until the mixture boils. Reduce the heat and simmer for 5 minutes. Serve warm.
  6. Serve pork roast on a large platter with roasted vegetables, steamed greens and apple sauce to carve at the table.