Chef and Coles ambassador Michael Weldon has shared a fresh summer take on the classic pork roast. The recipe features crispy crackling and is served with leek, fennel, and a tangy slaw.
To prepare the pork, pat it dry and place it uncovered in the fridge to continue drying. Score the skin with a knife in long cuts running down the roast. In a bowl, combine rosemary, thyme, fennel seeds, chilli flakes, lemon zest, a pinch of salt, and two tablespoons of olive oil. Mix together and brush over the flesh parts of the pork, avoiding the skin.
Arrange leek and fennel on the base of a roasting dish, add wine and stock. Place the pork into a 240°C oven and cook until the skin is bubbled and crackled. Then reduce the heat to 160°C and cook until done to your liking. Once cooked, remove the pork and allow it to rest. Keep the vegetables hot.
Place the juices from the roasting dish into a saucepan, add remaining stock, and reduce into a sauce. Once thickened, finish with mustard and apple cider vinegar, seasoning to taste. For the slaw, whisk together the dressing and toss with the ingredients, topping with extra green chilli.
Carve the pork and serve with the leek and fennel on a large platter. Finish with the sauce in a jug, and add the slaw and your favourite roast potatoes.
