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How to Roast Pork with Fennel Seeds Recipes | Recipes From A Pantry
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The Perfect Roast Pork with Fennel Seeds

The perfect roast pork with fennel seeds and garlic and a crispy crackling.
Course Main
Cook Time 1 hour 50 minutes
Total Time 1 hour 50 minutes
Servings 6

Ingredients

  • 2 tsp fennel seeds
  • 1 tsp salt (or to taste)
  • 3 garlic cloves minced

To serve

  • Roast potatoes
  • Baked plantains
  • Coleslaw

Instructions

  • Ideally you take the pork out of the fridge at least an hour before you're going to cook it (so your oven is not having to heat it from fridge temperature, but from room temperature). Sprinkle salt on the skin. When this causes beads of moisture to show, dab these off with a kitchen towel, and put some more salt on (this dries the skin, to make better crackling).
  • Using a sharp knife score the rind of the pork (your butcher should be able to do this). Then scatter a final sprinkle of salt on the skin.
  • Preheat the oven to the highest setting you have.
  • Grind the fennel seeds, the garlic and salt in a pestle and mortar. Smear this mixture over all the flesh sides of the pork.
  • Make a couple of deep slits into the flesh of the pork and put some of the mixture in too - to get it to the middle.
  • Transfer pork skin side up to a lightly oiled roasting tray and roast for about 15 minutes. Then turn the oven down to fan assisted 140C / 160C / 325F / gas 3 and roast for 25 minutes per 500g, until the middle of the joint reads 63C (145 F) with your thermometer.
  • Take the meat out (and this bit is critical - even if you are hungry, you MUST do this) and rest it for at least 15 minutes.
  • Serve sliced with roast potatoes, plantains and gravy.