Recipe

Italian roast pork

Mar 29, 2014 1:00pm
  • 15 mins preparation
  • 1 hr 50 mins cooking
  • Serves 8
    • Print
    Print

Ingredients

Italian roast pork
  • 3 clove garlic, large, cut into slivers
  • 1 tablespoon rosemary leaves
  • 1 teaspoon fennel seeds
  • 1 teaspoon vegetable oil
  • 2.5 kilogram boned pork loin, rind scored

Method

Italian roast pork
  • 1
    Using a mortar and pestle, lightly crush garlic, rosemary leaves and fennel seeds. Mix in oil. Push garlic mixture into scored pork rind and rub with salt and pepper.
  • 2
    Place in a dish and cover with plastic wrap, then marinate overnight in refrigerator.
  • 3
    Preheat oven to 220°C. Pat pork dry with paper towel. Place on a rack in a baking pan and roast for about 20 minutes, until rind begins to colour. h.
  • 4
    Reduce heat to 190°C and cook for another 1 1/2 hours, until crackling is golden and crisp and pork is cooked through.
  • 5
    Rest in a warm place for 15 minutes. Remove crackling, cut into serving pieces. Carve pork and arrange on a platter with crackling.

Notes

If crackling isn't crunchy, slice away from cooked pork and lay on a baking tray. While pork rests, place crackling in a preheated 230°C oven until crisp and the surface is bubbled.

The Latest from Food To Love