1-1.5 kg rind on, Colcom Pork Loin with belly strip still on
3 Tbls Fennel Seeds
2 Tbls Red Pepper Flakes
5 Cloves Garlic, minced
Zest of 1 lemon
2 Tbls fresh Sage
2 Tbls fresh Thyme
2 Tbls fresh Parsley
1 Tbls fresh Rosemary
2 Tbls Salt
- Prepare the pork by scoring the skin with the tip of a sharp knife, or better still ask the Butcher to do this for you. Repeat on the diagonal so you have criss-cross cuts on the meat side as well.
- Toast the fennel seeds and red pepper flakes for 1-2 minutes on medium heat in a dry frying pan. Let them cool. Finely grind cooled spices and set aside.
- Finely mince the garlic, along with the fresh herbs. Combine this mixture with lemon zest, ground fennel and red pepper flakes along with 1 Tbls salt. Season the meat liberally.
- Roll the pork beginning with the loin portion, using butchers twine to secure the roast at 6-7 cm intervals. Season the rind with salt. Let the roast rest in the fridge, without any cover, ideally overnight. Pat dry with paper towels periodically. This will help crisp the skin.
- When you are ready to roast let the roast sit for 1 ½- 2 hours at room temperature. Place in a roasting pan with a rack.
- Preheat the oven to 210°C with the oven rack in the centre of the oven.
- Place the roast in the oven and roast for about 2 hours. Check temperature may need lowering after 40-50 minutes. About 15 minutes prior to finishing, if the skin is not bronzed, increase the temperature to 230°C for the final moments of cooking.
- Remove the roast from the oven and let it rest for 15 minutes. Carve and serve with roast potatoes and seasonal vegetables.