River Cottage Australia



Try this delicious River Cottage inspired pork roast with crackling. 


  • 1.5kg pork leg, deboned, scored in 1cm intervals both ways

  • 5 med carrots, roughly cut into 2cm pieces

  • 5 med potatoes, roughly cut into 2cm pieces

  • 2 med onions, roughly cut into 2cm pieces

  • 5 cloves garlic, crushed

  • 2 rosemary & thyme sprigs, picked

  • 1 bunch of kale, spinach or broccoli, cleaned & ready to boil

  • 60 ml white vinegar

  • Salt & pepper

  • Olive oil


  • 1.

    Pre-heat oven to 220c.

  • 2.

    Take deboned pork and score into 1cm intervals both ways. Splash 2 caps of white vinegar 60ml over the scored skin and then rub in an even layer of table salt. Leave it to absorb for 10 minutes.

  • 3.

    Roughly dice 1 large onion and 3 garlic cloves then place onto a baking tray with non-stick paper. This adds flavour and helps the pork not to stick. Place the scored pork roast on top of the onions and garlic and place into the pre-heated oven. Cook for 20 minutes on 220c. While this is happening, roughly chop the vegetables and pick the herbs, drizzle with olive oil, season and then place into a separate baking dish turn down the oven to 180c and cook everything for a further 60 minutes. Turn over the vegetables after 30 minutes.

  • 4.

    When time has come take the pork and vegetables out of the oven, place onto a rimmed tray to rest and catch the juices. Test by inserting a small knife or skewer into side area of the meat not the crackling; if the juices run clear, it’s ready. Cover with a tea towel or foil and let it rest for 10 minutes.

  • 5.

    Meanwhile, make your gravy by draining oil from the baking tray and mixing together with the meat juices. Then sprinkle 2 Tbsp. of flour over the dish and gradually add boiling water until it thickens. Season with salt and pepper.

  • 6.

    If desired, boil your greens in a saucepan of boiling water for 5 minutes until soft then drain.

  • To serve:

  • 1.

    Carve the pork with the crackling on top into 1cm slices and serve onto warmed plates with some the roasted veggies a few spoons of gravy and some of the boiled greens. Enjoy!

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 912kj
  • Fat Total 47g
  • Saturated Fat 14g
  • Protein 66g
  • Carbohydrate 52g
  • Sugar 7g
  • Sodium 1604mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe, styling and photography by Julio Castellano.

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