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.
Serves66
Cook time2 hr 30 mins2 hour 30 minutes
Prep time20 mins20 minutes, + 20 mins resting time
+ 20 mins resting time
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
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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.
Prep time20 mins20 minutes, + 20 mins resting time
+ 20 mins resting time
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
Description
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.
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.
