Roast Pork with Leeks and Fennel
Preparing the pork in this way adds great flavour and makes it very easy to carve. The crackling comes out crispy every time. Delicious served with Roast Apple Wedges with Marmalade .
- Serves: 6
- Recipe Category: Meat pork
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Products in this recipe:
Meat Spice, Garlic Pepper Seasoning, Liquid Beef Stock, Green Onion Seasoning, Liquid Chicken Stock
You Will Need:
Ina’s Tip
If gravy is needed, add 1½ cups of water to the pan, bring to the boil, strain out the vegetables. Return gravy to the pan and thicken it with 1 - 2 T (15 - 30 ml) of our Brown Gravy Powder.
Method:
Adjust the oven rack to one slot below the middle position. Preheat the oven to 160 °C.
Undo the string around the pork roll. Carefully trim the skin away from the fat on the meat and keep the skin on one side.
Season the meat and the skin, with Meat Spice or Garlic Pepper Seasoning. Spread the undiluted Beef Stock over the meat. Place some of the sage leaves on the meat.
Spear the roll with sosatie sticks to keep it together. Re-tie the roll (without the skin) with string at intervals.
Toss the washed and sliced leeks and fennel with the remaining sage, olive oil and Green Onion Seasoning. Place in a large 30 cm x 20 cm ovenproof dish. Mix hot water and Chicken Stock and pour in on the side of the dish. Position the pork on top of the vegetables.
Drape the loose seasoned skin over the meat.
Place the roast open in the oven to bake for 2 hours. Lift the skin from the meat and keep on one side. Place the meat on a wooden carving board. Cover with foil, shiny side against the meat. Leave to stand for 20 minutes or longer, to continue a natural slow cook, while finishing off the skin in the oven to the crackling stage, and baking the apples.
Increase oven temperature to 200 °C.
Use a pair of scissors to cut the pork skin into 2 cm wide strips. Place the strips (dry) on a baking sheet. Bake open with the apples until crispy and bubbly in appearance. Slice the meat against the grain into thin slices and serve each person with some meat, a strip of crackling and a helping of Apple Wedges.
Roast Pork with Leeks and Fennel
Preparing the pork in this way adds great flavour and makes it very easy to carve. The crackling comes out crispy every time. Delicious served with Roast Apple Wedges with Marmalade .
- Serves: 6
- Recipe Category: Meat pork
-
Products in this recipe:
Meat Spice, Garlic Pepper Seasoning, Liquid Beef Stock, Green Onion Seasoning, Liquid Chicken Stock
You Will Need:
Method:
Adjust the oven rack to one slot below the middle position. Preheat the oven to 160 °C.
Undo the string around the pork roll. Carefully trim the skin away from the fat on the meat and keep the skin on one side.
Season the meat and the skin, with Meat Spice or Garlic Pepper Seasoning. Spread the undiluted Beef Stock over the meat. Place some of the sage leaves on the meat.
Spear the roll with sosatie sticks to keep it together. Re-tie the roll (without the skin) with string at intervals.
Toss the washed and sliced leeks and fennel with the remaining sage, olive oil and Green Onion Seasoning. Place in a large 30 cm x 20 cm ovenproof dish. Mix hot water and Chicken Stock and pour in on the side of the dish. Position the pork on top of the vegetables.
Drape the loose seasoned skin over the meat.
Place the roast open in the oven to bake for 2 hours. Lift the skin from the meat and keep on one side. Place the meat on a wooden carving board. Cover with foil, shiny side against the meat. Leave to stand for 20 minutes or longer, to continue a natural slow cook, while finishing off the skin in the oven to the crackling stage, and baking the apples.
Increase oven temperature to 200 °C.
Use a pair of scissors to cut the pork skin into 2 cm wide strips. Place the strips (dry) on a baking sheet. Bake open with the apples until crispy and bubbly in appearance. Slice the meat against the grain into thin slices and serve each person with some meat, a strip of crackling and a helping of Apple Wedges.