A great pork meal that serves 6 for family and friends.


  • 1.5kg boned leg of pork, rind on (in this instance we have used “Bangalow Sweet Pork” from the Byron Bay Hinterland)

  • 1 tsp oil

  • Sea salt flakes

  • Daud Kendall’s Anchovy Sauce (for Roast Pork)

  • 1tbsp crushed garlic

  • 1/2 tbsp crushed anchovy

  • 1/2 tbsp chopped fresh rosemary

  • 3 tbsp of extra virgin olive oil

  • 2 tbsp of balsimic vinegar


  • 1.

    Dry the pork well with paper towels.

  • 2.

    The leg should be tied by the butcher and the rind scored.

  • 3.

    If using a bone-in roast it is not necessary to tie it.

  • 4.

    Rub the rind surface lightly with oil and rub in a good pinch of sea salt.

  • 5.

    Place a rack in a roasting pan and place into a 200 C oven for 30 minutes.

  • 6.

    Reduce heat to 180 and pour half a cup of water into the base of the pan to prevent fat splattering.

  • 7.

    Cook for a further hour then turn on the top element or place under a heated grill to finish crisping the crackling.

  • 8.

    Set the pork on a plate and rest in a warm place for at least 15 minutes.

  • 9.

    Remove the rack from the pan. Cook over medium heat until browned and glazed with the pan juices.

  • 10.

    Serve with Daud’s Anchovy sauce.

  • 11.

    Heat olive oil up to medium heat add garlic and fry till lightly golden add anhovy and rosemary fry 30 seconds then add balsimic and remove from heat.

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