• 1 tablespoon salt
  • 2.5kg (approx.) crackling pork leg joint
  • 3 tablespoons olive oil
  • 2 bulbs fennel, cut into thick wedges
  • 3 cooking apples, cored and quartered
  • 1 lemon, sliced
  • 2-3 sprigs fresh thyme, leaves picked and chopped
  • 2 garlic cloves, peeled and sliced
  • 800g pack buttery mashed potato, to serve


  1. 1

    Preheat the oven to 240°C, fan 220°C, gas mark 8. Rub the salt into the scored skin of the pork joint and let sit for 30 minutes.

  2. 2

    Using kitchen paper, brush the salt off the pork and wipe dry. Rub 1 tablespoon of the oil into the skin then place the pork into a clean roasting tin.

  3. 3

    Cook for 25 minutes and then lower the temperature to 180°C, fan 160°C, gas mark 4 and cook for a further 2 hours.

  4. 4

    Meanwhile, scatter the sliced fennel, apple wedges, lemon, thyme and garlic into a lightly greased roasting tin. Drizzle with the remaining olive oil and season. Place on the shelf below the pork, 50 minutes before the end of its cooking time.

  5. 5

    For the final 15 minutes of cooking time, increase the oven temperature to 220°C, fan 200°C, gas mark 7 to crisp up the crackling. Remove the pork, and the fennel and apples from the oven. Let the meat rest, uncovered, for 15 minutes.

  6. 6

    Snip the string off the pork, slide a knife under the crackling and lift off. Carve 150g meat per person. Serve with the crackling, roasted fennel and apples, mash and apple sauce.

  7. 7

    Leftover pork can be cooled, wrapped in clingfilm and stored in the fridge for up to 48 hours.

  8. 8

    Cook's tip: For an easy apple sauce to go with the roast pork, peel, core and chop 500g British Bramley apples and place in a pan with 150ml water, 1 teaspoon cider vinegar and 50g sugar. Put the lid on and simmer for 5-8 minutes, stirring often, until the apples are soft. Remove the lid to simmer off any remaining water. Take off the heat and whisk in 25g butter. Keeps in the fridge for 3-4 days.

Nutritional Details

Each serving provides
  • Energy 3249kj 776kcal 39%
  • Fat 32.9g 47%
  • Saturates 12.3g 62%
  • Sugars 43.5g 48%
  • Salt 2.55g 43%

% of the Reference Intakes

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