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Milk Brined Roast Pork with Crackling and Apple and Onion Compote

Recipe Contributor: Pip Taylor

Please enjoy this specially made Home Style recipe, made with great-tasting Barambah Organics products.


Brining pork in milk ensures the meat stays soft and tender even in an oven hot enough to give perfect crackling. Start this recipe a day or two before for best results but if pushed for time even brining on the morning of cooking will still make a difference. Serve with creamy polenta or roasted vegetables along with steamed greens

  • 1.6-1.8kg rolled pork roast with skin scored (ask your butcher to do this or score with a sharp knife at 1cm intervals)
  • 1 L Barambah Organic Full Cream milk
  • 1 onion, quartered
  • 1 sprig thyme
  • 1 tbs peppercorns
  • 2 tbs sea salt plus 2 tsp extra
  • 1 tbs olive oil

For onion and apple compote:

  • 1 large red onion, peeled and chopped
  • 4 apples, peeled, cored and chopped
  • 1 tbs olive oil


  1. In a large non-reactive bowl (select a bowl that will fit the pork roast reasonably snugly) place the onion, thyme, 2 tbs salt and peppercorns. Add the milk and then the pork – the milk brine should cover the pork but leave the top of the skin exposed. Cover and place in the fridge for at least 24 hours and up to 48 hours.
  2. Remove pork from fridge and drain off brine, reserving the onion and thyme. Place the pork onto a rack in a large baking dish, tucking the onion and thyme underneath. Dry the skin well with paper towel and rub with olive oil and 2 tsp sea salt. Allow to sit at room temperature for 30 mins before roasting.
  3. Preheat oven to 220°C. Roast for 30 minutes then reduce heat to 200°C. Roast pork for a further 50 - 60 minutes until pork is just cooked through and crackling is golden and crispy. Transfer pork to a carving board, cover loosely with foil and rest for 10 -15 minutes before serving.

For onion and apple compote:

Heat a heavy frypan over low-medium heat. Add the olive oil, onion and apples and cook gently until onions are very soft and apples are falling apart, anywhere from 30-60 minutes – stirring occasionally.

So fresh...from Paddock to Plate