Curtis Stones recipe for roast pork and apple salad makes a great festive meal or Sunday roast.
- To roast the pork: Position the rack in the centre of the oven and preheat the oven to 150C (130C fan). Remove the elastic ties and butterfly the pork leg to achieve a flat piece of meat that is 3cm thick. Score the meat 2mm deep in a criss-cross pattern. Flip the meat over, exposing the skin, and score the skin in a criss-cross pattern, being careful not to pierce the meat on this side. Flip over again, so the meat side is facing up.
- Separate the fennel fronds from the stems and reserve separately. In a food processor, chop the fennel fronds (measuring about 20g), rosemary, and garlic, with the black pepper, fennel seed, chilli flakes, 2 tablespoons olive oil, and 1 tablespoon of sea salt. Spread the mixture over the meat and roll up tightly. Secure tightly with kitchen string. Rub the outside with the remaining 1 tablespoon olive oil and 1 tablespoon salt. Place the reserved fennel stems on a baking tray with the wine and place the rolled pork on top.
- Roast the pork for about 2 1/2 hours, or until a meat thermometer inserted into the centre of the pork reads 60C. Increase the oven temperature to 240C (220C fan) and continue roasting the pork for about 35 minutes, or until the internal temperature reaches 70°C. Allow the pork to rest for at least 15 minutes before serving.
- Meanwhile, to make the fennel and apple salad: In a large bowl, combine the lemon zest and juice. Slowly whisk in the extra-virgin olive oil. Season the vinaigrette with salt and pepper. Remove the cores from the fennel bulbs and shave thinly on a mandolin or vegetable slicer. Peel and core the apple and shave thinly on a mandolin or vegetable slicer. Toss the shaved fennel and apple with the chives, parsley, and vinaigrette. Season with salt and pepper.
- Slice the pork into 2cm thick slices and serve with the fennel and apple salad.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set