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omnomnomI made a first-round attempt at this on the weekend, and the following represents the conclusions my partner (who is more accustomed to roasting pork than I) and I came to about getting it right next time. The base recipe I was working from was this one, from the promotional food magazine in the grocery store, but I added the walnuts and assorted other bits and bobs.
This recipe is: gluten-free, dairy-free
This recipe could be: applied to a chicken or turkey instead of pork. I suspect turkey would suit the flavour profile quite well.
This recipe requires: Only one roasting pan, but a moderate amount of preparatory faff. A very hot oven.
1-2 kg of boneless pork roast. Check your weight for exact timings on the roasting bit.
About 1/3 of a cup of walnuts
About 1/4 cup of large salt flakes of your choice
About 1 tbsp fennel seeds
About 1 tbsp mustard seeds
About 1 tsp dried thyme leaves
3-5 pears, halved
About 1 tbsp lemon juice
About 1 tbsp cider vinegar
About 1/3 cup maple syrup
About 1 tbsp dijon mustard or honey seeded mustard
Your choice of root vegetables and other roasting vegetables
1. Blitz the walnuts, salt, fennel seeds and mustard seeds in a small food processor or grind them in a pestle.
2. Pre-heat the oven to 220-240 C.
3. Pat the pork dry and re-tie it with dry string. Score the fat. Rub the nut mix into the outside of the pork, thickly at the top.
4. Place in a roasting tin. If using potatoes or other very dense root veg, add these now. Roast 25-30 min, or until the crackling is golden and starting to blister.
5. Meanwhile, mix the lemon juice, vinegar, maple syrup, and mustard. Add pears and toss to coat.
6. Add pears and remaining veg* to the roasting pan. Spoon sauce over pork. Bake until cooked (another 1 to 2 hours depending on size of your roast), basting pork occasionally.
* If you have a full 2kg or more, you might want to hold back your softer veg.
I served this with a side of kale sautéed with bacon, because in for a pig in for a... bacon?
This recipe is: gluten-free, dairy-free
This recipe could be: applied to a chicken or turkey instead of pork. I suspect turkey would suit the flavour profile quite well.
This recipe requires: Only one roasting pan, but a moderate amount of preparatory faff. A very hot oven.
1-2 kg of boneless pork roast. Check your weight for exact timings on the roasting bit.
About 1/3 of a cup of walnuts
About 1/4 cup of large salt flakes of your choice
About 1 tbsp fennel seeds
About 1 tbsp mustard seeds
About 1 tsp dried thyme leaves
3-5 pears, halved
About 1 tbsp lemon juice
About 1 tbsp cider vinegar
About 1/3 cup maple syrup
About 1 tbsp dijon mustard or honey seeded mustard
Your choice of root vegetables and other roasting vegetables
1. Blitz the walnuts, salt, fennel seeds and mustard seeds in a small food processor or grind them in a pestle.
2. Pre-heat the oven to 220-240 C.
3. Pat the pork dry and re-tie it with dry string. Score the fat. Rub the nut mix into the outside of the pork, thickly at the top.
4. Place in a roasting tin. If using potatoes or other very dense root veg, add these now. Roast 25-30 min, or until the crackling is golden and starting to blister.
5. Meanwhile, mix the lemon juice, vinegar, maple syrup, and mustard. Add pears and toss to coat.
6. Add pears and remaining veg* to the roasting pan. Spoon sauce over pork. Bake until cooked (another 1 to 2 hours depending on size of your roast), basting pork occasionally.
* If you have a full 2kg or more, you might want to hold back your softer veg.
I served this with a side of kale sautéed with bacon, because in for a pig in for a... bacon?