Pork Roast with Fennel Seed & Chilli
Nail that delicious pork crunch and you'll win over any family member, friend, or guest!
1.2kg (approx) pork roll
3 red onions, quartered
800gms potatoes, peeled and cut in to 4cm chunks
1 tbsp pumpkin seeds
2 tbsp fennel seeds
2 long red chillies
2 tbsp olive oil
1 cup of baby spinach
Heat oven to 180ºC. In a pan toast the fennel seeds until fragrant. Finely dice the chilli. Using a mortar and pestle or a small blender combine fennel seed, diced chilli and 1 teaspoon of salt. Add to this 2 tablespoons of olive oil to make a paste. Rub paste over the entire pork roll. Place in the oven and roast for 1.5 hours. While in the oven, in a large bowl toss red onions and potatoes in olive oil, salt and pepper. In the remaining 30 minutes of cooking add the vegetables to the Roasting tray. In the final five minutes add pumpkin seeds. Remove roast, stir through spinach and allow to rest for 5 minutes before carving.
1 hour 45 minutes