Curtis Stone’s roast pork with no-fail crackling

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Curtis Stone gives you the perfect pork roast topped with crispy, crunchy crackling. He uses a sharp knife to score the fat at just the right depth for perfect results every time.


2kg Coles Australian Pork Leg Roast Boneless


  1. Position a rack in centre of oven and preheat to 150°C (130°C fan-forced). Using a sharp knife or box cutter, deepen scoring in rind and fat of pork Season the pork generously with salt.
  2. Roast pork on a baking tray for 2 – 2 1/2 hours or until an instant-read thermometer inserted into centre of pork reads 50°C. Remove pork from tray and pour off accumulated fat.
  3. Increase oven temperature to 250°C (230°C fan-forced). Return pork to tray and roast for 30 mins or until rind is crisp and crackling and the internal temperature is 60°C. Transfer pork to a carving board and set aside for 15 mins to rest.
  4. Using a serrated knife, cut pork into 2cm-thick slices. Serve with Apple Jelly Gems.

Credits: Taste