Roasted turmeric pork with fennel salad is not your average pork roast. This amazingly flavourful dish is great for a roast dinner or casual entertaining.
Ingredients
3kg Coles Australian Pork Leg Roast
1 tbs sea salt flakes
2 tsp ground turmeric
1 garlic clove, crushed
2 tbs olive oil
2 tbs lime juice
Fennel salad
1 fennel, shaved
1 red onion, thinly sliced
2 birdseye red chilli, seeded, finely chopped
1 cup coriander leaves
60g pkt Coles Australian Baby Rocket Leaves
1 tbs lime juice
1 tsp olive oil
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 230°C. Place the pork on a clean work surface. Pat dry with paper towel.
Step 2
Combine the sea salt, turmeric, garlic, oil and lime juice in a small bowl. Rub the salt mixture over the pork and rind and into the cuts. Place the pork, rind-side up, in a roasting pan and roast for 30 mins or until skin starts to crackle and crisp. Reduce oven to 180°C and roast for a further 2 hours or until cooked to your liking. Remove from oven. Cover with foil and set aside for 20 mins to rest. Thickly slice.
Step 3
Meanwhile, to make the fennel salad, combine the fennel, red onion, chilli, coriander and rocket in a large bowl. Toss to combine. Combine the lime juice and oil in a small bowl. Drizzle over the salad. Season.
Preheat oven to 230°C. Place the pork on a clean work surface. Pat dry with paper towel.
Step 2
Combine the sea salt, turmeric, garlic, oil and lime juice in a small bowl. Rub the salt mixture over the pork and rind and into the cuts. Place the pork, rind-side up, in a roasting pan and roast for 30 mins or until skin starts to crackle and crisp. Reduce oven to 180°C and roast for a further 2 hours or until cooked to your liking. Remove from oven. Cover with foil and set aside for 20 mins to rest. Thickly slice.
Step 3
Meanwhile, to make the fennel salad, combine the fennel, red onion, chilli, coriander and rocket in a large bowl. Toss to combine. Combine the lime juice and oil in a small bowl. Drizzle over the salad. Season.
