Perfectly succulent pork with crispy crackling will bring everyone to the table.
- Preheat oven to 230C. Place the pork in a large baking dish. Rub 1 tablespoon of the oil over the rind. Combine the fennel seeds, salt, rind and chilli in a small bowl. Rub over the rind and into the cuts. Roast for 30 minutes or until rind starts to crackle.
- Wrap the potatoes individually in foil. Place on the bottom oven rack. Reduce oven to 200C. Roast the potatoes with the pork for a further 1 hour and 25 minutes or until the juices run clear when the thickest part of the pork is pierced with a skewer. Set the pork aside in a warm place for 10 minutes to rest.
- Carefully unwrap the potatoes. Coarsely chop and place in a large bowl. Add the celery, shallot, tomatoes, capers, parsley and remaining oil. Season with salt and pepper. Mix until well combined. Scatter with the celery leaves.
- Carve the pork and serve with the warm potato salad and baby rocket leaves.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set