Australian Pork Roast

Description

Australian Pork Roast - Authentic recipe from Australia. Ready in 120 min. Try it now!

1. 1

   Preheat the oven to 220 °C. Rub a 1.5 kg pork roast (shoulder or belly with rind) with 2 tbsp olive oil. Score the rind in a diamond pattern (for a crispy crackling). Rub vigorously with 1 tsp coarse salt and 1 tsp pepper — especially into the rind.

   ⏱️ approx. 12 min

   💡 Tip: Australian pork roast with crispy crackling is a classic Sunday dinner. The secret: dry rind + very high oven temperature at the start. That's what creates the characteristic crispy crust.

2. 2

   First roast at 220 °C for 25–30 minutes until the rind puffs up and turns golden brown. Then reduce the temperature to 160 °C and roast for a further 60–70 minutes (depending on thickness). Internal temperature: 68–72 °C.

   ⏱️ approx. 100 min

   💡 Tip: The high initial temperature is crucial for crispy crackling. The rind must be really dry — seasoning it dry and leaving it uncovered in the fridge overnight gives the best results.

3. 3

   Allow to rest for 15 minutes. Cut the crackling away from the meat separately. Pour the pan juices over as a sauce. Serve with roasted vegetables and rye bread or as an Australian Sunday roast.

   ⏱️ approx. 20 min

   💡 Tip: In Australia, the Sunday roast is traditionally served with roasted vegetables (potatoes, carrots, parsnips) cooked in the oven alongside the meat, as well as gravy (a thick meat sauce).