Roast Pork with Crispy Crackling by Jessica Heath

By Jessica Heath

When I need a morning recharge, extra hydration and invigoration, I turn to this tropical green smoothie. It’s made with the wondrous superfood moringa leaf powder which contains if you would believe it, an astounding 92 nutrients and 46 antioxidants as well as numerous anti-inflammatory compounds. This miracle sub-tropic tree, which produce,  what are also known as drumstick leaves, are cultivated for its superior health benefits,  not to mention has been a miracle healer in Ayurvedic medicine for thousands of years.  The benefits are astonishing. Let’s face it, anything green is generally loaded with vitamin k, alpha-tocopherol, beta-carotene and so many minerals which are essential for good brain cognition, and overall health and vigor. If you’ve got a busy morning this refreshing smoothie though light and creamy, is substantial enough for an on-the-go breakfast. The sweet tang of oranges, sweet bitterness of the moringa, and poppy ginger, make for a  delightful thirst quencher. Try this supercharged miracle booster!  

*As with anything, always consult your doctor if you have any questions.

Moringa Miracle  



  • Milk 200ml 
  • 150ml yogurt 
  • 150ml light coconut milk, almond milk, or milk of your choice  
  • Segments of 2 oranges 
  • Handful of spinach 
  • Handful of ice 
  • 1 1/2 tbs moringa leaf powder 
  • 1-2 tbs honey or agave  
  • Small piece of ginger chopped  


Simply blend milk, coconut milk, orange segments, oranges, spinach until smooth. Next,  add spinach, ice, moringa, honey, and ginger. Blend and serve. 

If you have a high powered blender, just blend everything together. It’s that simple. 

The elusive, restaurant crunchy crackling, is something that always brings the crowd running to the dinner table. The tender, juicy, encased park is an added bonus with a mix of garlic, turmeric, and black pepper which lends a delectable aromatic flavour that still allows the roast pork to shine through. I love to pair it with this gorgeous, sticky spiced orange chili sauce which enriches with warm spice and jaggery. It may sound surprising,  but jaggery is a wonderful compliment to meats, specifically roasts. The rich, winy molasses like taste is a great alternative to sugar and healthier. I’ve cut the sweetness with a good squeeze of lime and the red crushed chili brings the heat we all love! This is better than what you will get in your favourite restaurant! This perfect crackling is so good you’ll be tempted to make it again and again!  

Roast Pork with Crispy Crackling | Orange Chili Jaggery Sauce 



For Pork: 

  • Pork Loin Joint- 1.3kg 
  • 1 tsp black pepper powder 
  • 1/4 tsp turmeric  
  • 2 tsp garlic powder  
  • Rock Salt or Sea Salt ( for crackling ) 
  • Salt 
  • 4 tbsp of Olive Oil 

For Sauce: 

  • Water 200ml 
  • Jaggery 120 grams 
  • Crushed Red Chili 1/2 tsp or to your taste 
  • Orange Marmalade 3 tbs 
  • Juice from half a lime 
  • Salt 


  1. Remove all plastic wrap from the pork. Pat it dry with paper towels. Lay it out on a  flat tray rind side up and uncovered. Allow to completely dry in the refrigerator for at least 2 hours. 
  2. Remove pork from the refrigerator and allow pork to come to room temperature before roasting.  
  3. Preheat oven to 240 degrees C 
  4. Use a sharp knife to score the rind in 1-inch intervals.  
  5. Turn pork skin-side down and generously rub salt into the meat on sides and underneath. Rub in garlic powder, pepper, and olive oil in the meat. 
  6. Rub a generous amount of olive oil and sea salt in the rind. Use more oil if necessary.  
  7. Transfer pork to a roasting dish and roast for 50 minutes, or until the rind crackles.  Reduce temperature to 180 degrees C and continue to roast for 1 hour. 
  8. Increase the oven temperature back up to 230 degrees C. Roast for 10 minutes until the rind is cooked through and has turned into a beautiful golden crackling. To check if the pork has cooked through pierce the thickest part of the meat with a  knife. If the juices run clear the pork is cooked. (Cooking time will vary according to  weight)
  9. Remove pork from the oven and let rest for 15 minutes before carving. While the pork is in the oven you can prepare this easy and delicious sauce.

In a small pot, add water and jaggery. On medium heat allow jaggery to dissolve into the water. Bring to a rapid boil and stir frequently for at least 5-6 minutes or until achieved desired thickness. Add chili, and orange marmalade and continue to simmer for an additional 10 minutes. Finish with lime juice. You can control desired sauce thickness by adding more water if needed. Keep aside. When ready to serve, simply warm up on low heat. 

Carve crackling pork and drizzle sauce on top. Perfect with herb-roasted vegetables.


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