Roast pork

2 hours 35 mins cooking time
Strap on your apron and cook up tender roast pork with crispy crackling. It is infused with fresh sage and lemon zest and accompanied by spiced braised red cabbage. A simple but still impressive choice for Sunday roasts and joyful celebrations.
Roast pork Roast pork

Roast pork

  • 2 hours 35 mins cooking time
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Strap on your apron and cook up tender roast pork with crispy crackling. It is infused with fresh sage and lemon zest and accompanied by spiced braised red cabbage. A simple but still impressive choice for Sunday roasts and joyful celebrations.
Strap on your apron and cook up tender roast pork with crispy crackling. It is infused with fresh sage and lemon zest and accompanied by spiced braised red cabbage. A simple but still impressive choice for Sunday roasts and joyful celebrations.

Method

Braised red cabbage
1
Place all of the ingredients into a large saucepan, bring to the boil, then reduce the heat to a simmer, and cook for about 30 minutes until the cabbage has softened. Right at the end, add the cold Lurpak® butter and mix until melted. This will give the dish a nice richness and gloss.
Roast pork
1
Place your loin of pork in a large roasting tin. Pat the skin with kitchen roll and ensure it is completely dry. Rub 1 tbsp. of sea salt into the skin. Cover and leave at room temperature for 30 minutes.
TIP
If the pork joint is not sitting level in the roasting tin, place small balls of foil underneath to even it out. This ensures the crackling cooks evenly across the top.
2
Preheat the oven to 240C/ 220C fan/ gas mark 9.
3
After 30 minutes, pat the skin again with kitchen roll to dry. Rub in the remaining 1 tbsp. of salt.
4
Place the pork in the preheated oven and roast for 45 minutes.
TIP
Cooking roast pork in an air fryer is a great way to achieve extra-crispy crackling and juicy, tender meat. Just make sure to check the size of your pork joint beforehand so it fits comfortably in the basket.
5
After 45 minutes, add sage leaves and lemon zest on the pork and turn the oven down to 180C/ 160C fan/ gas mark 4 and roast for a further 1 hour.
6
Remove from the oven, check that any juices are running clear and allow to rest for at least 10 minutes.
7
Slice and serve with the red cabbage.

Questions about roast pork

Making a roast can feel intimidating, but this recipe for roast pork keeps it simple and straightforward. Whether you have questions about the cooking time, how to get perfect crackling, or what to serve alongside it, you will find the answers here.

  • Yes, you can use a different cut of pork, such as pork shoulder, pork leg, or pork loin, instead of leg of pork shanks in your roast pork recipe. Pork shoulder is the best alternative to shank. If you prefer a leaner roast, opt for pork leg, though it may be less juicy. Pork loin is also suitable but is leaner and requires careful monitoring to avoid drying out. Adjust the cooking time based on the cut to make sure the meat stays tender and juicy.

  • Prepare the pork for roasting by drying the skin thoroughly with kitchen paper . Once dry, rub sea salt evenly into the skin to season the meat and draw out any remaining moisture. After seasoning, let the pork sit uncovered at room temperature for about 30 minutes; this helps the skin dry further and ensures even cooking. Just before roasting, pat the skin once more to remove any surface moisture, season with salt again, and then it is ready for the oven.

  • 65-70C is the ideal internal temperature for cooked roast pork, followed by at least 10 minutes of rest. Use a food thermometer and insert it into the thickest part of your boned and rolled leg of pork shank without touching the bone. Also, the juices should run clear when you pierce the pork, but checking the temperature is the most reliable method.

  • Get crispy crackling on roast pork by patting the skin dry with kitchen roll to remove surface moisture. Let it rest at room temperature for 30 minutes, then dry it again. Generously rub sea salt into the skin before and after resting to draw out more moisture. Preheat your oven to 240C/ 220C fan/ gas mark 9 and roast the pork for 45 minutes to blister and crisp the skin. Then, continue cooking at 180C/ 160C fan/ gas mark 4 to keep the crackling crispy while the pork finishes roasting. Let it rest before slicing, allowing the skin to firm up more.

  • Serve roast pork with braised red cabbage. It has a subtle sweetness with a hint of spice that goes really well with the roast. Add crispy roast potatoes and a few seasonal vegetables like carrots, parsnips, or Brussels sprouts if you like. A simple gravy and a spoonful of apple sauce or mustard round off the plate.

  • To reheat roast pork without drying it out, add 2–4 tablespoons of chicken broth, pork juices, or water to an oven-safe dish and place the pork inside. Preheat the oven to 150C and cover tightly with foil to keep the steam in. If you are reheating a whole piece, allow more time and check regularly. Sliced pork needs 10–20 minutes, but check after 10 minutes. To crisp up the crackling, uncover the pork during the last 2–3 minutes and switch to grill mode.

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Tender roast pork with sage and lemon

This roast pork is a classic you can count on every time. Whenever you pull it out of the oven, it is always a hit. The tender, succulent meat is infused with lemon zest and fresh sage, a combination that works brilliantly. Sage adds a woodsy, slightly lemony and minty note, while the lemon zest offers a fresh citrus note that complements the pork.

For this recipe, a boned and rolled leg of pork shank is the best. The cut has enough fat to keep the meat juicy and is lean enough to achieve a firm, tender texture. The secret lies in starting hot to kickstart the crackling, then lowering the heat for a long, slow roast. It takes the pork from simple to glorious with minimal effort.

Crispy crackling and juicy meat

Shatteringly crispy crackling and juicy, tender meat are the hallmarks of a perfect roast pork. And this recipe makes it surprisingly simple. Rubbing in sea salt seasons the meat and draws out moisture from the rind so the skin can blister evenly.

The initial high-heat blast in the oven sets the crackling in motion, and once the temperature drops, the meat cooks slowly beneath, basting itself from within. By the time it is ready, you are left with evenly crisp, golden crackling on the outside and soft, juicy pork underneath – no rubbery patches in sight.

Serve with braised cabbage

Forget any elaborate accompaniments when you have this braised red cabbage to accompany the roast pork. While the pork roasts away in the oven, you can prepare this side and let the flavours slowly develop. Freshly squeezed orange juice brings a bright, citrusy sweetness, while star anise and bay leaves add a hint of warm spice. Red wine vinegar adds just enough acidity to cut through the pork’s richness, and a bit of golden caster sugar rounds it out with a gentle sweetness.

Because good food deserves Lurpak®, add a knob of butter right at the end to give the cabbage a lovely glossy finish.

A classic dish for Sunday roast or festive dinners

Few dishes are as comforting as roast pork served fresh from the oven. A Sunday roast is a long-standing tradition, and pork has always had a place at its heart. With crisp crackling and tender slices, it works just as well for Christmas dinner as it does for weekend dinners. Paired with braised red cabbage, crispy roast potatoes, and rich gravy, this roast pork is fantastic for any occasion.

If you are planning a dinner for family and friends, try a lemon roast turkey or juicy roast leg of lamb for an impressive main course. For sides, pair your roast pork with roasted potatoes or oven-roasted vegetables, and finish on a sweet note with homemade panettone.

Put your mark on it

An easy way to put your own stamp on this roasted pork is by adding a little more flavour. Try brushing the pork with a honey-mustard glaze during the last 20 minutes of roasting. It gives the crackling a glossy finish and a mild sweetness that pairs perfectly with the savoury meat. You can also mix a bit of crushed fennel seed or smoked paprika into the salt rub for a slightly more aromatic flavour without complicating the recipe.

Even swapping lemon zest for orange, or using a mix of the two, can make a big difference, giving the pork a warmer, slightly sweeter note. None of these tweaks require extra effort, but they allow you to get creative and experiment with different flavours.

Where to buy

Lurpak® Slightly Salted Butter

Slightly Salted Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Slightly Salted Butter enhances the flavour of whatever food you add it to. From a hearty pasta dish, your showstopper fruit pie, to some simple rustic crushed potatoes, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

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