It’s that time of year. The time of year when the only thing that will do on a Sunday is a roast dinner with all the trimmings. This recipe for roast pork fits the bill perfectly. The pork is incredibly moist and flavoursome thanks to the rub of parsley, garlic and fennel seeds. Serve it with a simple apple sauce and plenty of roasted potatoes and vegetables.
Making the rub
5 garlic cloves chopped
2 tbs fennel seeds
3 tbs chopped flat leaf parsley
2 tsps salt
2-3kg pork loin
Cracked black pepper
Juice of one lemon
1. In a pestle and mortar grind together the garlic, fennel seeds, parsley, salt and some freshly cracked black pepper and then mix in enough olive oil to make a paste.
2. Rub all over pork meat, but avoid the skin.
3. Rub the skin with lemon juice and salt (but no oil) and score at finger width intervals for the best crackling.
4. Leave to rest in the fridge for a couple of hours or over night if possible.
5. Roast uncovered in an oven at 240C for half an hour this will “shock” the pork to crisp up the crackling. Then turn the oven down to 180C for one hour. Finally return the oven to a high heat and continue roasting for a further half hour.
6. Leave the meat to rest for 20 minutes and then cut into thick slices.
This recipe is adapted from The Eagle Cookbook, I have also included the tips for crackling that I picked up from Lawrence Keogh, the head chef at Roast.