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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
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This showstopper with crunchy crackling is sure to impress - and it's so easy!
2 lemons (finely grated zest only)
12 fresh sage leaves
good handful flat-leaf parsley leaves
3 sprigs thyme
3 cloves garlic, thinly sliced
splash apple cider vinegar or malt vinegar
1 teaspoon flaky salt
500g shallots, peeled
1 tablespoon brown sugar
1- 1 ½ cups chicken stock, hot
3 large roasting potatoes (such as Agria), peeled and cut into even-sized pieces
3 large red skinned kumara, peeled and cut into even-sized pieces
750g pumpkin, peeled and seeded and cut into even-sized pieces
3 thick parsnips, peeled and cut into long slices lengthwise
¼ cup olive oil
3 sprigs thyme
2 lemons (finely grated zest only)
12 fresh sage leaves
good handful flat-leaf parsley leaves
3 sprigs thyme
3 cloves garlic, thinly sliced
splash apple cider vinegar or malt vinegar
1 teaspoon flaky salt
500g shallots, peeled
1 tablespoon brown sugar
1- 1 ½ cups chicken stock, hot
3 large roasting potatoes (such as Agria), peeled and cut into even-sized pieces
3 large red skinned kumara, peeled and cut into even-sized pieces
750g pumpkin, peeled and seeded and cut into even-sized pieces
3 thick parsnips, peeled and cut into long slices lengthwise
¼ cup olive oil
3 sprigs thyme
Preheat oven to high 230°C-240°C.
Place the pork skin-side-down on a chopping board. Using a fine grater, grate the lemon zest over the pork flesh. Arrange the herbs and garlic on top. Season with salt and freshly ground black pepper and drizzle over a little olive oil.
Roll the pork up and secure with kitchen string (at 3-4cm intervals). Rub the scored skin with a splash of vinegar, then rub with flaky salt and drizzle over a little olive oil.
Place the pork in a shallow roasting dish and roast for 20 minutes or until the skin is golden and starting to crackle. Turn the oven down to 180°C, scatter the shallots around the pork and roast for 1 hour.
Test pork by piercing with a skewer into the centre of the thickest part and remove. Press the skewer firmly on top of the meat to see if the juices that are released from where you pierced the meat are clear. Alternatively, use a meat thermometer and cook pork to an internal temperature of 71°C. Remove the pork and shallots from the roasting dish onto a warmed plate and keep in a warm place for 15 minutes or longer before carving.
Place the roasting dish over medium heat and stir the sugar into the liquid that has collected in the dish. Add enough hot stock to make a sauce and simmer until syrupy.
Preheat the oven to 200°C. Place a large shallow roasting dish in the oven to heat.
Place potatoes and kumara in a large saucepan and cover with water. Add 1 teaspoon salt and bring up to the boil. Reduce heat and simmer for about 10 minutes. Drain well.
Remove the hot roasting dish from the oven and carefully pour in the oil, then tip in the vegetables. Toss to coat in oil. Grind freshly ground black pepper over the top, add a little salt and the thyme. Place in the oven and cook until crisp and golden, 40-45 minutes.
Serve pork with broken pieces of crackling, shallot sauce, roast vegetables and a steamed green vegetable.
You will probably need to unroll the loin of pork, stuff, roll up again and tie with string.
Elevating the pork during roasting, using a wire rack or by sitting the pork on a few chunks of root vegetables helps the skin around the sides of the pork become crisp.
Add 1 teaspoon wholegrain mustard to your shallot sauce.
This showstopper with crunchy crackling is sure to impress - and it's so easy!
2kg boned and rolled loin of pork, rind scored and well dried
2 lemons (finely grated zest only)
12 fresh sage leaves
good handful flat-leaf parsley leaves
3 sprigs thyme
3 cloves garlic, thinly sliced
splash apple cider vinegar or malt vinegar
1 teaspoon flaky salt
500g shallots, peeled
1 tablespoon brown sugar
1- 1 ½ cups chicken stock, hot
3 large roasting potatoes (such as Agria), peeled and cut into even-sized pieces
3 large red skinned kumara, peeled and cut into even-sized pieces
750g pumpkin, peeled and seeded and cut into even-sized pieces
3 thick parsnips, peeled and cut into long slices lengthwise
¼ cup olive oil
3 sprigs thyme
Preheat oven to high 230°C-240°C.
Place the pork skin-side-down on a chopping board. Using a fine grater, grate the lemon zest over the pork flesh. Arrange the herbs and garlic on top. Season with salt and freshly ground black pepper and drizzle over a little olive oil.
Roll the pork up and secure with kitchen string (at 3-4cm intervals). Rub the scored skin with a splash of vinegar, then rub with flaky salt and drizzle over a little olive oil.
Place the pork in a shallow roasting dish and roast for 20 minutes or until the skin is golden and starting to crackle. Turn the oven down to 180°C, scatter the shallots around the pork and roast for 1 hour.
Test pork by piercing with a skewer into the centre of the thickest part and remove. Press the skewer firmly on top of the meat to see if the juices that are released from where you pierced the meat are clear. Alternatively, use a meat thermometer and cook pork to an internal temperature of 71°C. Remove the pork and shallots from the roasting dish onto a warmed plate and keep in a warm place for 15 minutes or longer before carving.
Place the roasting dish over medium heat and stir the sugar into the liquid that has collected in the dish. Add enough hot stock to make a sauce and simmer until syrupy.
Preheat the oven to 200°C. Place a large shallow roasting dish in the oven to heat.
Place potatoes and kumara in a large saucepan and cover with water. Add 1 teaspoon salt and bring up to the boil. Reduce heat and simmer for about 10 minutes. Drain well.
Remove the hot roasting dish from the oven and carefully pour in the oil, then tip in the vegetables. Toss to coat in oil. Grind freshly ground black pepper over the top, add a little salt and the thyme. Place in the oven and cook until crisp and golden, 40-45 minutes.
Serve pork with broken pieces of crackling, shallot sauce, roast vegetables and a steamed green vegetable.
You will probably need to unroll the loin of pork, stuff, roll up again and tie with string.
Elevating the pork during roasting, using a wire rack or by sitting the pork on a few chunks of root vegetables helps the skin around the sides of the pork become crisp.
Add 1 teaspoon wholegrain mustard to your shallot sauce.
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