Fennel and Rosemary Salt Pork Roast
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Try this delicious Fennel and Rosemary Salt Pork Roast this weekend. Choose your favourite vegetables and create this simple roast for the whole family.
Ingredients:
- 1.5kg Pork Roast
- 1 tablespoon rock salt
- 1 teaspoon dried rosemary
- ½ teaspoon fennel seeds
- Olive oil
- Root vegetables of your choice- potatoes, sweet potato, carrot etc depending on preferences and how many people you’re serving.
Method:
- Preheat oven to 220°C
- Remove pork from fridge and allow to sit for 15 minutes or so to come to room temperature.
- In a mortar and pestle, add the salt, fennel seeds and dried rosemary and grind roughly to break up the salt and release the essential oils in the herbs.
- Score the rind of the pork so it can crackle (if not already done).
Rub the pork all over with 1-2 teaspoons of olive oil and then the flavoured salt. - Place in an oven tray (rind side up) and roast for 25-30 minutes or a little longer until the rind has crackled.
- Turn the oven down to 180°C, add your choice of root vegetables, a little more olive oil if the pan seems dry and roast for another 50-60 minutes, turning the vegetables occasionally to allow for even browning.
- Remove the pork from the oven and allow to rest for 20 minutes before carving.
- I continue to brown off any remaining vegetables while the pork rests.
- Serve with greens of your choice, we love blanched beans and steamed broccoli.
Recipe courtesy of Sandi Cooper Naturopathy