Skip to main content

Roasted turmeric pork with fennel salad

Skip to IngredientsSkip to Method

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.

  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time20 minutes, (+ 20 mins resting time)
Roasted turmeric pork with fennel salad


  • 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 small fennel, shaved
  • 1 small 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 230°C. Place the pork on a clean work surface. Pat dry with paper towel.
  2. 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.
  3. 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.
  4. Step 4

    Divide the salad and pork among serving plates.