Johnny Di Francesco's Roast Pork

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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.

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Photos by Iron Chef Shellie