Fennel and chilli roast pork with warm potato salad

Recipes / Meat

Perfectly succulent pork with crispy crackling will bring everyone to the table.

Recipe «Fennel and chilli roast pork with warm potato salad» presented in category Recipes / Meat, to prepare this dish you will need no more 2:00 minutes. To make this dish at home by prescription from the author sheff would need: 1.5kg Coles easy carve pork leg roast, 1/3 cup extra virgin olive oil, 1 tbsp fennel seeds, 1 tbsp salt, 1 tsp finely grated lemon rind , 1 tsp dried red chilli flakes, 8 Coliban potatoes, 4 celery sticks, sliced, pale leaves reserved , 3 shallots, thinly sliced, 1/3 cup semi sun-dried tomatoes, coarsely chopped, 1 1/2 tbsp baby capers, 1/2 cup chopped fresh continental parsley, Baby rocket leaves, to serve.

Ingredients:

  • 1.5kg Coles easy carve pork leg roast 
  • 1/3 cup extra virgin olive oil 
  • 1 tbsp fennel seeds 
  • 1 tbsp salt 
  • 1 tsp finely grated lemon rind 
  • 1 tsp dried red chilli flakes 
  • 8 Coliban potatoes 
  • 4 celery sticks, sliced, pale leaves reserved 
  • 3 shallots, thinly sliced 
  • 1/3 cup semi sun-dried tomatoes, coarsely chopped 
  • 1 1/2 tbsp baby capers 
  • 1/2 cup chopped fresh continental parsley 
  • Baby rocket leaves, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Carve the pork and serve with the warm potato salad and baby rocket leaves.