How to roast pork

This mouth-watering pork is perfect for serving 6 people on a Sunday afternoon. This simple step-by-step recipe teaches you how to prepare and roast a whole joint of pork with successful results.

This recipe was triple tested in the Woman’s Weekly kitchen.

A delicious apple gravy is also made in this recipe which makes a perfect match alongside the meaty joint of pork – a tasty sweet and savoury combination.

Pork leg, shoulder or loin all make good joints for roasting. A piece of meat that’s been boned and rolled is easiest to carve and a sharp knife would never go a miss. As when roasting poultry, pierce the flesh and, if the juices run clear, the pork is cooked; if it’s still pink, it needs cooking for longer. Generally, outdoor-reared, free-range pork has a thicker layer of fat which keeps the meat more moist during cooking.

The secret of crispy crackling is to have the skin dry before cooking, so don’t oil it or baste it during cooking.


  • 2.3kg whole boneless pork leg joint, rolled
  • 2 cloves garlic, peeled and thinly sliced
  • 1-2tbsps sea-salt flakes
  • 2 onions, peeled and sliced
  • Handful of sage leaves
  • 1 cooking apple
  • 500ml pork stock
  • 1tbsp plain flour
  • Salt and freshly ground black pepper

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