Name: Fennel and chilli roast pork with warm potato salad
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 1
Ingredients: 1.5kg easy carve pork leg roast; 75.08 gm extra virgin olive oil; 20.00 ml fennel seeds; 9.60 gm 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; 82.50 ml semi sun-dried tomatoes, coarsely chopped; 30.00 ml baby capers; 125.00 ml chopped fresh continental parsley; Baby rocket leaves, to serve

Fennel and chilli roast pork with warm potato salad

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Prep Time:
15 minutes

Cook Time:
120 minutes

Total Time:
135 minutes

Tender pork with irresistible crispy skin is sure to please any crowd.

Ingredients:

1.5kg easy carve pork leg roast
75.08 gm extra virgin olive oil
20.00 ml fennel seeds
9.60 gm 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
82.50 ml semi sun-dried tomatoes, coarsely chopped
30.00 ml baby capers
125.00 ml chopped fresh continental parsley
Baby rocket leaves, to serve

Instructions:

Preheat your oven to 230C. Place the pork in a large baking dish and rub the rind with 1 tablespoon of oil. Mix together fennel seeds, salt, chili, and rind in a bowl, then rub onto the pork. Roast for 30 minutes until the rind starts to crackle.
Individually wrap the potatoes in foil and place on the bottom oven rack. Roast with the pork at 200C for 1 hour and 25 minutes, or until the pork juices run clear when pierced with a skewer. Let the pork rest in a warm place for 10 minutes before serving.
Gently remove the potato skins and roughly chop them into a large bowl. Mix in the celery, shallot, tomatoes, capers, parsley, and the rest of the oil. Season with salt and pepper, then stir until everything is mixed thoroughly. Garnish with celery leaves before serving.
Slice the pork and plate alongside the cozy potato salad and fresh baby rocket leaves.

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