The unusual combo of olives, anchovies and fennel turns this easy pork roast into something special.
Pork roast with green olives & anchovies
Ingredients
- 1 2kg deboned pork leg, rind left on
- olive oil
- salt
- freshly ground black pepper
- 12 large green olives, de-pipped
- 8 anchovy fillets
- 8 garlic cloves, peeled
- 2-3 large fennel bulbs
- 1 large onion, cut into wedges
- 500ml dry white wine
- 250ml pork stock
- Preheat the oven to 260ºC
Instructions
Put the pork on a chopping board and use a sharp knife to score the pork rind into diamond shapes or strips.
Rub the rind with olive oil and a generous amount of salt. Then season the meat with salt and pepper.
Put the meat in a roasting pan and roast uncovered for 30 minutes until the rind begins to blister and turns crispy.
Reduce the oven temperature to 180ºC.
Put the fennel, onions, garlic, olives and anchovies in the bottom of the roasting pan and pour the stock and wine over.
Cook the pork for another 90 minutes, or until a meat thermometer measures the inside temperature at 55-60ºC.
Remove the fennel and garlic cloves when they're cooked and keep warm.
Remove the pork from the oven pan and leave to rest in a warm place until the inside temperature reads 65ºC or above - this will take around 15 minutes.
Mash the garlic cloves and return to the pan juices.
Spoon any excess fat and taste, adding seasoning if necessary.
To serve
Carve the pork and serve with the pan juices and fennel.
Notes
Serve with roast potatoes, mash or any starch that will soak up all the delicious pan juices.
Also See: Pork vindaloo curry
Recipe and image: SA Pork
