Australian
Cuisine
Ingredients:
- 3 large
cloves garlic.
- 2 tsp fennel
seeds.
- 2 tbsp rosemary
leaves.
- 2 tbsp oil.
- 2 tsp paprika.
- 2 kg loin of
pork, boned, skin scored.
- Sea salt
flakes.
- 4 parsnips, peeled,
quartered.
- 4 pears,
peeled, quartered, cored.
- 4 potatoes, peeled, cut into wedges.
- 2 oranges,
grated rind and juice.
Directions:
- Preheat oven
to 250°C or 230°C fan.
- Place a
roasting rack in a large baking pan.
- Use a mortar
and pestle to lightly crush garlic, fennel seeds and half of rosemary. Mix in 1
tsp of oil and paprika and season well.
- If loin is
already rolled and tied up with string, use a small paring knife to make a slit
between fat and flesh at each end of pork and push in paste through to centre
with a small metal spatula.
- If loin is
not yet rolled and tied, remove skin and fat in one piece. Place skin on a
board, fat-side up, and spread with paste. Place skin back onto pork and tie at
intervals with string to secure. Pat skin dry with paper towel.
- Brush 1 tbsp
of oil over skin and rub in a generous amount of sea salt, pushing well into
scoring. Place pork onto rack and bake for 20 minutes, until skin begins to
colour.
- Meanwhile,
toss together parsnip, pear, potato, orange rind and juice with remaining
rosemary and oil.
- Place in a
shallow ovenproof dish on a sheet of baking paper.
- Reduce oven
to 180°C or 160°C fan.
- Bake
vegetables and pork for 1 ½ hours, until crackling is golden and crisp and
vegetables are tender.
- Toss
vegetables regularly, adding a little water if starting to burn.
- Set aside
pork to rest in a warm place for 15 minutes.
- Carve across
into slices and arrange on a serving platter with vegetables.
- Leave out the
paprika and make apple sauce if you prefer a more traditional flavor.