This is a simple dish, relying on good ingredients and not holding back on the seasonings, which need to be powerful enough to permeate the meat as it cooks. We make a paste of chopped rosemary, lightly crushed fennel seeds, garlic, salt and pepper and spread it on the flesh side of a boned out shoulder of pork. We roll the shoulder, score the skin and truss it in a net for easy cooking.
pork shoulder, garlic, olive oil, salt, rosemary, fennel seeds, black pepper
| Per 100g | Large | |
| ENERGY | 810kJ | 12149kJ |
| PROTEIN | 17.7g | 266.2g |
| FAT TOTAL | 13.5g | 202.4g |
| - SATURATED | 0.14g | 2.1g |
| CARBS | 0.68g | 10.1g |
| - SUGARS | 0.01g | 0.16g |
| SODIUM | 328mg | 4920mg |
This will go beautifully with a potato gratin or roast potatoes. You can also serve it with a salad of leafy greens or an apple, fennel and cabbage slaw on the side. The same (or any other) slaw goes magnificently with leftovers in a sourdough roll with apple sauce or aioli.
LOW CARB: Skip the potatoes and serve with a big leafy salad of mixed leaves, shaved fennel and fresh herbs.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Please note: this dish contains raw pork and should be fully cooked before consumption.
Defrost fully and preheat the oven to 150C. Pat dry with paper towel before cooking. Do not remove the net. Rub the pork skin with salt and roast for 2 to 2 and a 1/2 hours or until the meat feels soft when poked with your finger. Turn the oven up to 225C and roast for a further 30-40 minutes or until the crackling is hard when tapped.
Remove the net and cut the meat and crackling into thick slices, spoon over pan juices, and serve with potato gratin, mash and leafy greens.
