Name: Roasted turmeric pork with fennel salad
Prep time: 40 min
Cook time: 150 min
Total time: 190 min
Yield: 1
Ingredients: 3kg Pork Leg Roast; 9.60 gm sea salt flakes; 2 tsp ground turmeric; 1 garlic clove, crushed; 36.40 gm olive oil; 42.00 gm lime juice; 1 small fennel, shaved; 1 small red onion, thinly sliced; 2 red birdseye chilli, seeded, finely chopped; 250.00 ml coriander leaves; 60g pkt Baby Rocket Leaves; 21.00 gm lime juice; 4.60 gm olive oil

Roasted turmeric pork with fennel salad

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Prep Time:
40 minutes

Cook Time:
150 minutes

Total Time:
190 minutes

To achieve crispy crackling, refrigerate pork uncovered overnight before cooking.

Ingredients:

3kg Pork Leg Roast
9.60 gm sea salt flakes
2 tsp ground turmeric
1 garlic clove, crushed
36.40 gm olive oil
42.00 gm lime juice
1 small fennel, shaved
1 small red onion, thinly sliced
2 red birdseye chilli, seeded, finely chopped
250.00 ml coriander leaves
60g pkt Baby Rocket Leaves
21.00 gm lime juice
4.60 gm olive oil

Instructions:

Preheat oven to 230C. Place the pork on a clean surface and gently pat it dry with paper towel.
In a small bowl, mix sea salt, turmeric, garlic, oil, and lime juice. Massage the salt mixture onto the pork, including the rind and cuts. Place the pork rind-side up in a roasting pan. Roast at high heat until the skin is crackling and crispy. Lower the oven temperature and continue roasting until cooked. Rest the pork covered with foil for 20 mins before slicing thickly.
For the fennel salad, mix fennel, red onion, chili, coriander, and rocket in a large bowl. Drizzle lime juice and oil over the salad, then season to taste.
Plate the salad and pork separately for an elegant presentation.

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