Johnny Di Francesco's Roast Pork


INGREDIENTS
3-4kg pork loin with skin on
For the filling
400g pork mince
100g hand cut back fat
7gm salt
2gm pepper
30ml sweet cider
5g crushed toasted fennel seeds
For the salad
1/4 cabbage
2 apples
1 radicchio
Olive oil
Chopped parsley
1 lemon
METHOD
Combine all the spices and mince and mix in well.
Fill the pork loin with the mince mix and tie with butchers twine.
Leave in the fridge over night, uncovered, to dry out the skin.
Preheat oven to 220c.
Brush pork with oil and season with salt.
Roast for 20min or until the skin has started to crackle.
Drop oven to 160c and roast for a further 2 hours or until the centre reaches 75c.
For the salad
Finely slice cabbage, apples and radicchio.
Season with salt and oil and finish with lemon juice to serve.




Photos by Iron Chef Shellie