Roasted turmeric pork with fennel salad

Roasted turmeric pork with fennel salad

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For crisp crackling remove pork from packaging the day before and place in refrigerator uncovered overnight.

The ingredient of Roasted turmeric pork with fennel salad

  1. 3kg Coles Australian Pork Leg Roast
  2. 1 tablespoon sea salt flakes
  3. 2 teaspoons ground turmeric
  4. 1 garlic clove, crushed
  5. 2 tablespoons olive oil
  6. 2 tablespoons lime juice
  7. 1 small fennel, shaved
  8. 1 small red onion, thinly sliced
  9. 2 red birdseye chilli, seeded, finely chopped
  10. 1 cup coriander leaves
  11. 60g pkt Coles Brand Australian Baby Rocket Leaves
  12. 1 tablespoon lime juice
  13. 1 teaspoon olive oil

The instruction how to make Roasted turmeric pork with fennel salad

  1. Preheat oven to 230C. Place the pork on a clean work surface. Pat dry with paper towel.
  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 180C 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. 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. Divide the salad and pork among serving plates.

Nutritions of Roasted turmeric pork with fennel salad

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