Information
Prep: 20 mins (plus overnight resting) | Cook time: 3 hours | Serves: 6–8 | Gluten Free
Ingredients list
- 1.5–2 kg pork shoulder or pork belly (skin on)
- Salt (generous amount for scoring)
- Olive oil
- Fresh rosemary
- Fresh oregano
- Fresh sage
To serve:
- Apple sauce
- Coleslaw with fresh Granny Smith apple slices
Method
Prepare the pork (the day before):
- Score the pork skin in a crosshatch pattern using a sharp knife. Spread apart the grooves and generously sprinkle salt over the skin, rubbing it into the cuts.
- Place the pork on a wire rack and refrigerate uncovered overnight. This step helps dry out the skin for ultimate crispiness.
(On the day)
- Preheat your oven to 220°C (fan-forced).
- Wipe off excess salt and any moisture from the skin using paper towel.
- Rub olive oil generously into the skin, making sure it gets into all the grooves.
- In a baking dish, layer rosemary, oregano, and sage to create a herb bed for the pork to rest on.
- Place the pork on top of the herbs and roast for 30 minutes.
- Then, reduce the heat to 180°C and roast for a further 2.5 hours.
Rest and serve:
- Remove the pork from the oven and let it rest for 30 minutes before slicing. This allows the juices to settle and the crackling to firm up.
- Serve with apple sauce and crunchy coleslaw, garnished with thin slices of Granny Smith apple for a touch of festive sweetness.
Tip: You can prep the coleslaw in advance and keep it chilled — it balances the richness of the pork beautifully.
