Roast Pork with Rosemary & Fennel Crackling Recipe

Roast Pork with Rosemary & Fennel Crackling

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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