Roast Pork with Rosemary & Fennel Crackling Recipe | Abel & Cole
Roast Pork with Rosemary & Fennel Crackling
Clock Image
Prep: 15 mins
Cook:1 hr 30 mins + 30 mins resting
This week tuck into classic roast pork with crunchy crackling and juicy meat. Rubbing the joint all over with a mix of rosemary, garlic and fennel gives it an aromatic flavour.
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530 kcal
(per portion)
Ingredients you'll need
  • 1.2kg leg of pork, boned & rolled
  • A handful of rosemary, leaves only
  • 2 garlic cloves
  • 1 tsp fennel seeds
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
Step by step this way
  • 1.

    Heat your oven to 240°C/Fan 220°C/Gas 9. Unwrap the pork and pat it dry with kitchen paper. Set it in a roasting tin, skin side up, and set aside for up to 1 hr to get it up to room temperature.

  • 2.

    Finely chop the rosemary leaves and pop them in a bowl. Peel and crush or grate the garlic cloves and add them to the bowl with a good pinch of salt and pepper.

  • 3.

    Tip 2 tsp fennel seeds into a pestle and mortar and grind them as finely as you can. No pestle and mortar? Use a small bowl and a jam jar or the end of the rolling pin to roughly crush them.

  • 4.

    Stir the fennel seeds into the rosemary and garlic. Add 2 tbsp olive oil and stir to make a paste. Massage the paste all over the pork, making sure to rub it into the slits in the skin and in any gaps at the ends of the rolled pork.

  • 5.

    Roast the pork leg for 25 mins, then reduce the oven to 180°C/160°C/Gas 4. Roast for another 1 hr.

  • 6.

    Take the pork out of the oven – it should be meltingly soft with crispy skin. Pop the roast pork on a board or warm plate and rest for at least 30 mins before carving. If the crackling isn’t quite crunchy enough, slice it off in one big piece and place on a foil lined tray. Grill for 2-5 mins till the crackling is crunchy. Meanwhile, loosely wrap the pork in foil while it rests.

  • 7.

    Carve the pork into thick, juicy slices and serve with shards of the crackling.

  • Tip

    Next week's roast is one for all the lovers of roast chook and Middle Eastern flavours. Roast Chicken with a Date, Orange & Thyme Glaze is a sticky and spicy twist on a traditional roast. The sweet mix of dates and oranges, aromatic thyme and warming cumin and mixed spice make a stunning glaze that imparts a mouthwatering flavour ot our organic chooks.

  • Tip

    Something on the side? Next week's Super salad Box has some spectacular salads that would make perfect sides for the roast chicken. Piyaz with Fennel & Onion is an Iranian mix of beans, fennel, red onion, garlic, chilli and tahini, while the Thai Orange Salad ties up lots juicy refreshing flavours with vegetable ribbons.

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