Roasted pork with the best crackling and roasted nectarines

This recipe was first published inGourmet Traveller Australia and was adapted by Parcel of Plenty.

However hot it is outside, this roast pork is worth the oven time. The shoulder has so much flavour and is ideal for slower cooking. Start this recipe a day ahead to marinate the pork.

Ingredients: Serves 4

PORK

  • 1 tbsp fennel seeds
  • 1 tsp coriander seeds
  • Finely grated zest of ½ orange
  • 60 ml (¼ cup) olive oil
  • 1kg piece of rolled and tied pork loin with the skin scored
  •  

    ROASTED NECTARINES

  • 6 nectarines, halved, pitted
  • 3-4 tbsp rapadura sugar, for sprinkling
  • 2-3 tbsp apple cider vinegar (or to taste)

  • Method:

    1. Dry-roast spices in a frying pan (10-20 seconds). Finely grind with a mortar and pestle, transfer to a bowl and combine with zest, oil and 2 tsp salt flakes. 
    2. Rub marinade into pork flesh (not the skin) and refrigerate, uncovered, skin-side up to marinate and dry out the skin (overnight). 
    3. Score skin at 1cm intervals with a very sharp knife (a new Stanley knife blade works well), sprinkle skin liberally with fine salt and tie with kitchen string to secure (if not already tied).
    4. Preheat the oven to 220°C. Lightly oil a roasting tin and put it in the oven to get hot. Once your oven is preheated, place the pork into your hot roasting tray and roast for 20 minutes. 
    5. Reduce the heat to 160°C and roast for a further 30 minutes per 500g. 
    6. Increase the heat to 220°C for a final 10 minutes to get a really crisp and golden crackling.
    7. Meanwhile, for roasted nectarines, place nectarines on a separate baking tray, scatter with sugar and roast until caramelised (15-20 minutes). Splash with vinegar to taste.
    8. Take the pork from the tin and rest it in a warm place for 10 minutes. Transfer pork to a platter and remove string. Sprinkle with salt flakes and serve with roasted nectarines and their pan juices.

    Search our shop