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Waitrose British Boneless Pork Leg Crackling JointTypical weight 1.11kg
Typical weight 1.11kgItem price
£10.58 each est.Price per unit
£9.50/kgYou’re just a few steps away from perfect roast pork leg and apple sauce, complete with delicious crackling…
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
For the spice rub, toast the spices in a dry frying pan for 2-3 minutes, until fragrant. Crush in a pestle and mortar with 10g flaky sea salt to a mostly fine powder, then mix through the remaining 15g salt. Pat the pork dry with kitchen paper. Remove the string and set aside, then use a sharp knife to define the scores in the skin. Rub the spice rub generously all over the pork. Put on a tray, uncovered, for 30 minutes.
Preheat the oven to 180˚C, gas mark 4. Cut the onions into wedges then scatter in a deep roasting tin with the garlic, sage, celeriac and bay leaves; nestle the apples in the centre. Wipe the spice rub off the pork, pat dry and put on top of the veg. Roast for 1 hour 30 minutes until piping hot in the centre (65-70˚C on a meat thermometer).
Transfer the pork to a board. Using a sharp knife, carefully remove the skin and put it on a baking sheet with the roasted celeriac. Cover the pork with foil; rest for at least 30 minutes. Turn the oven up to 220˚C, gas mark 7. Roast the skin and celeriac for 10-15 minutes, until the skin crackles and puffs up and the celeriac has browned evenly. Meanwhile, use a fork to mash the roasted apples in a bowl; keep warm.
For the gravy, discard the sage, garlic and bay leaves from the onion tin, then put the tin on the hob (or transfer the contents to a pan) over a high heat. Tip in the flour and cook, whisking, for 3-4 minutes, until just starting to catch. Add the calvados (or brandy) and boil rapidly, scraping the base of the pan, until thickened again. Add the stock and bubble, whisking, for 4-5 minutes. Stir in any meat resting juices and simmer briskly for 4-5 minutes until thickened; season and keep warm. Carve the pork and crackling into thick slices; serve with the celeriac, gravy and apple sauce.
Typical values per serving when made using specific products in recipe
Energy | 1,815kJ/ 434kcals |
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Fat | 18g |
Saturated Fat | 6.2g |
Carbohydrates | 17g |
Sugars | 10g |
Fibre | 7.5g |
Protein | 42g |
Salt | 3.6g |
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Quantity of Waitrose British Boneless Pork Leg Crackling Joint in trolley 0
Item price
£10.58 each est.Price per unit
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15p each est.Price per unit
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£10.60/kg