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All-in-one roast pork and potatoes recipe
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Prep Time:
165 minutes
Cook Time:
235 minutes
Total Time:
400 minutes
Budget-friendly Christmas roast with crispy crackling, tender meat, golden potatoes, fennel, and lemon flavors. Serve with green bean and fennel salad.
Ingredients:
  • 1.8-2kg boneless pork shoulder roast
  • 1.5kg red rascal potatoes, unpeeled
  • 1 red onion
  • 9.60 gm sea salt flakes
  • 3 tsp fennel seeds
  • 1 lemon, rind finely grated, juiced
  • 5 garlic cloves, halved if large
  • 80ml (1 ⁄3 cup) extra virgin olive oil, plus extra, to drizzle
  • 200g green beans, halved lengthways
  • 1 fennel bulb
Instructions:
  • Put the pork in a roasting pan and carefully score the skin in a diamond pattern. Dry it with a paper towel and refrigerate uncovered for 2 hours or overnight to allow the skin to dry out.
  • Fill a large bowl with water. Thinly slice the potatoes and onion using a mandoline or a very sharp knife, then transfer them to the bowl of water to soak.
  • In a mortar, combine salt and fennel seeds, then crush with a pestle until coarse.
  • 1. Preheat the oven to 220C/200C fan forced. 2. Lightly grease a large roasting pan with olive oil. 3. Drain the potato and onion slices, saving 2 teaspoonfuls of fennel salt. 4. In the prepared pan, layer potato, onion, and lemon rind, seasoning each layer with the remaining fennel salt. 5. Sprinkle garlic over the layers and place the pork on top, skin-side up. 6. Drizzle oil over the pork and massage it into the skin. 7. Rub the reserved fennel salt all over the pork and into the scored rind.
  • Roast the meat for 20-25 minutes until the rind crackles. Lower the oven temperature to 150C/130C fan forced. Loosely cover the pan with foil and roast for an additional 3 hours. Uncover and roast for another 30 minutes until the pork is tender and fully cooked. Let it rest for 20 minutes before serving.
  • Once the pork is resting, quickly boil the beans in a large saucepan until they're just tender. Refresh them under cold water and transfer to a serving bowl. Thinly slice the fennel using a mandoline or sharp knife, then add it to the bowl along with the reserved fronds. Drizzle with extra oil and lemon juice, season with salt and pepper, toss gently, and finish by sprinkling the reserved fennel fronds on top.
  • Plate the roast pork alongside the refreshing fennel and green bean salad.

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