This is an unbelievably simple recipe. You can use any cut of pork, but i would mainly recommend either leg or shoulder. Loin works well too, but be sure to get loin joint that has plenty of marbling on the eye of the emat, and a reasonable amount of surrounding fat for flavour. Using fillet works well as an individual portion and absorbs flavour beautiful but I would recommend wrapping in bacon first for a salty edge that brings out the aromatics well on the palate. Be sure to adjust cooking times.
25G OF FENNEL SEEDS
25G OF DRIED CHILLI FLAKES
25G OF DRIED ORIGANO
25G OF ROSEMARY LEAVES
4KILO BONED AND ROLLED PORK SHOULDER SKINNLESS
Season the meat and seal in hot oil
Mix all of the dried herbs and spices
Roll the roasting pork in this mix
Turn down oven to 120c and slow roast for 3 hours
No comments:
Post a Comment