Tuscan Roast Pork
Pork joint encrusted with Italian herbs and roasted with potatoes and apples.
- 2 tbsp olive oil
- 1 tsp dried oregano or 1 tbsp chopped fresh
- 1 tsp chilli flakes
- 1 tsp ground black pepper
- 1 tbsp sea salt flaked
- 2 tbsp fennel seeds
- 1.3 kg pork shoulder skin removed
- 800 g medium potatoes roughly 4 cut in 1 inch chunks
- 230 g shallots cut in halves or wedges
- 320 g apples approx 2, cored and wedged
Remove the skin from the pork and score the fat.
Mix all the oil and spices together and cover the pork.
Cover loosely with foil and roast at 190 C for 1 hour.
Remove the foil, add the potatoes, shallots and apples and cook for another hour.
Let it rest for 15-30 minutes before carving.
For the crackling:
Score the skin all over in 1 cm lines or in a diamond effect. Start to cut away the skin at a corner to make it easier, then gradually slice through the fat.
It's up to you how much fat you leave on but if you are using a leg joint it will help to keep it moist.
Put the cut skin on a baking tray and sprinkle liberally with table salt to help the skin open up.
After 20 minutes wash off the salt and use a tbsp of oil to cover the skin. Sprinkle with flaked sea salt and roast at the same time as the pork.
Calories: 606kcal | Carbohydrates: 58g | Protein: 45g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 1926mg | Potassium: 1855mg | Fiber: 10g | Sugar: 14g | Vitamin A: 191IU | Vitamin C: 50mg | Calcium: 120mg | Iron: 6mg