Crackling pork Leg Roast with
Pear & Walnut Salsa



PreP Time

10 minutes

Cook Time

2 – 2 1/2 hours

Total Time

2 – 2 1/2 hours

What you need to Get:

2kg Bruemar Pork Leg Roast 

+ olive oil
+ salt


Pear and Walnut Salsa

+ 3 pears, diced

+ 1/4 cup walnuts, chopped
+ 1 tablespoon chives, sliced
+ 1 brown onion, diced

+ 2 garlic cloves, minced

+ 3 tablespoons balsamic vinegar

+ 1/4 cup vegetable stock, or remaining pan juices


+ Green leaf salad
+ Roasted potatoes

What you need to do:

1. Preheat oven to 230 °C (Fan Forced). Score the entire rind with a sharp knife, making sure not to cut into the meat. Wipe the rind of any moisture with a paper towel. Rub the Pork rind with oil, then salt generously into the scores and into the rind.


2. Place the Pork Leg Roast onto a wire rack. Roast at 230 °C in the oven for 20-30 minutes or until the rind begins to crackle.


3. Turn oven down to 170 °C for the remainder of the cooking time, about 30-40 minutes per kg. Rest for 10 minutes before carving. 


4. While the Roast is resting, prepare the pear and walnut salsa. In a bowl, combine the pear, walnut and chives, season with salt and pepper to taste.


5. Heat 1 tablespoons of oil in a large pan over medium-high heat. Add onion and garlic, cook for 4-5 minutes or until softened. Add pear mixture to the pan, stir in the balsamic vinegar and vegetable stock. Simmer for 4-5 minutes until softened.



6. Drizzle the pear salsa on top of the sliced Pork Roast. Serve with roasted potatoes and green leaf salad on the side.

Print Friendly, PDF & Email