From a recipe mum found — this pork tastes fantastic, is messy but easy to prepare, and has never failed to please the masses.
Ingredients
- a 1.75 – 2 kg boned piece of pork
- 3 garlic cloves
- 2 sprigs of rosemary
- 2-3 tbsps olive oil
for the seasoned salt
- 2 tsps fennel seeds
- 2 tsps salt
- 1 tsp dried chilli flakes
- 2 cloves garlic, finely chopped
- 6-8 sage leaves, finely chopped
- 1/2 tbsp brown sugar
- freshly ground black pepper
- a slurpette of olive oil
Method
Preheat your oven to 200*C.
With luck your boned piece of pork has its skin scored and is already tightly bound by your butcher. If so, take a sharp knife and cut a slit lengthwise through the meat from end to end.
Chop the garlic and the rosemary together and mix with the olive oil to make a goopy paste. Carefully rub this into the slit you have made in the pork. Warning: this is rather visceral…
If your pork has come to you in an unbound state, and you can roll it, smear the side which will become the inside of the roll with the garlic/rosemary paste, roll it up and tie it tightly with kitchen string. (If you have extra sage to play with you can also tuck a few whole leaves under the string that holds the pork together.)
Place the pork in a baking dish in which it fits snuggly.
Mix together the ingredients for the seasoned salt, with just enough oil to moisten. If you have a mortar and pestle give the mix a little bruising and pounding together, if you haven’t just pop the fennel seeds in a zip lock bag and give them a thump or six with a heavy knife handle before adding them to the mix.
Rub the seasoned salt into the skin of the pork and pop it into the hot oven for fifteen minutes. Then turn the oven down to 160* and leave the pork to cook for 3 and a half hours.
It will taste delicious and feed about 6 greedy people. Yum.