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Crispy Skin Rolled Pork Roast

Crispy Skin Rolled Pork Roast

Crispy Skin Rolled Pork Roast

Look no further than this Crispy Skin Rolled Pork Roast.

 

Serves 6-8

2 tbsp fennel seeds

11⁄2 tbsp chilli flakes

1 tbsp finely chopped fresh rosemary

1 tbsp finely chopped dried sage

3 garlic cloves, minced

1.5kg skin-on, pasture-raised pork belly

1kg centre-cut, boneless, pasture-raised pork loin

2 mandarins or other juice-dense oranges, seeded, thinly sliced

 

Toast the fennel seeds and chilli flakes in a small, dry pan for about 2 minutes, or until fragrant. Empty into a mortar and use a pestle to grind into a coarse meal. After it cools, place the mixture in a small bowl and add the chopped rosemary, sage and garlic. Stir to combine and set aside for later.

Place the pork belly skin- side down on a clean surface, and then place the pork loin on top of it, centred. Roll the belly around the loin to make sure it fits, and if there is any overhang, trim it using a sharp knife. Unroll and set loin aside.

Score the pork belly flesh in a chequerboard pattern on a diagonal. This will aid in cooking the flesh evenly. Turn the belly skin-side up and tenderise all over with a spiked meat mallet, which will help the skin become crispy as it roasts. Then, using a ruler and a sharp knife, score the skin at 1⁄4-inch intervals.

Turn the belly flesh-side up again. Generously season the belly and loin with sea salt, then rub both pieces of meat with the prepared spice mixture. Layer the mandarin slices in the centre of the belly, overlapping each slice slightly. Place the loin on top of the mandarin slices, so that when the belly is rolled around it, the score lines of the skin run crossways to the loin.

Wrap the belly around the loin, and tie with kitchen twine at 1⁄2-inch intervals to secure the bundle together. Trim the twine as needed, then place the rolled pork on a roasting rack in a roasting pan, or on a rimmed baking sheet.

Refrigerate, uncovered, for 1-2 days to further dry out the skin. When it is time to roast, let the tied bundle sit at room temperature for two hours and preheat oven to 220°C. Rub sea salt into the scored skin.

Roast the pork for 40 minutes, turning once. Lower the heat to 160°C and roast for another 1-11⁄2 hours, turning occasionally. If the skin hasn’t crisped and turned a dark golden brown, raise the temperature to 260°C again and cook for 10 minutes, or until you have achieved the desired effect.

When done, the internal temperature should read 70°C. Allow the roast pork to rest for 30 minutes before slicing. Cut twine from the roast and slice into thick rounds. It’s delicious served with slow-roasted greens and your favourite gravy.

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