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Coriander-fennel crusted pork roast with pickled blueberries
Coriander-fennel crusted pork roast with pickled blueberries
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Prep Time:
270 minutes
Cook Time:
45 minutes
Total Time:
315 minutes
Indulge in a succulent pork roast with crispy crackling, served with tangy pickled blueberry sauce to balance the flavors.
Ingredients:
  • 2kg Pork Loin Roast (12cm wide, 20cm long)
  • 1250.00 gm water
  • 120.00 gm plus 1 tbsp fine sea salt
  • 32.00 gm light golden brown sugar
  • 28.60 gm honey
  • 4 cloves garlic, smashed
  • 20.00 ml coriander seeds, plus 20.00 ml coarsely ground
  • 20.00 ml fennel seeds, plus 20.00 ml coarsely ground
  • 1 tsp whole black peppercorns
  • 1000.00 ml ice cubes
  • 1/2 tsp freshly ground black pepper
  • 250.00 gm water
  • 250.00 ml apple cider vinegar
  • 107.50 gm caster sugar
  • 1 star anise
  • 500.00 ml fresh blueberries
Instructions:
  • Score the pork skin and fat with a sharp knife to deepen and extend the marks.
  • Combine water, 1 cup salt, brown sugar, honey, garlic, coriander seeds, fennel seeds, and black peppercorns in a large pot and bring to a boil. Remove from heat, add ice to cool the brine. Place pork loin in a baking pan and pour enough brine to cover the meat, leaving the skin exposed. Cover and refrigerate for 4 hours.
  • To make the pickled blueberries, in a large heavy saucepan, combine water, vinegar, sugar, cinnamon, and star anise. Bring to a boil over high heat, then pour the pickling liquid into a bowl. Add blueberries and chill for 4 hours. Strain the liquid into a small saucepan and simmer until reduced by half. Pour the reduced liquid back over the blueberries.
  • Preheat the oven to 240°C (220°C fan-forced). Pat dry the pork after removing from the brine. Let it sit at room temperature for 30 minutes on a rack set in a baking tray. Reroll the pork loin, secure with kitchen string. In a small bowl, combine coriander seeds, fennel seeds, 1 tablespoon salt, and pepper. Spread the spice mixture and oil all over the pork, rubbing it into the scored surface.
  • Achieve crisp, golden-brown fat and skin by roasting the pork for around 40 minutes. Lower the oven temperature to 200°C (180°C fan) and keep roasting for 25 to 30 minutes until the internal temperature hits 60°C. If the pork browns excessively early, loosely tent it with foil. Rest the pork on a cutting board for 10 minutes before slicing.
  • Serve the pork loin by slicing it with a serrated knife and placing 2 slices on each of the 8 plates. Top the pork with pickled blueberries and some pickling liquid, drizzle with pan juices, and serve.

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