0:25

To Prep

2:05

To Cook

11

INGREDIENTS

EASY

DIFFICULTY

8

SERVINGS

5

AVG RATING

(1 Member)

Spiced pork with summer salsa
  • Ingredients
  • Nutrition
  • Specials
    • Method
    • Notes
    1. Step 1

      Preheat oven to 220°C. Using a sharp knife, score pork skin at 1cm intervals.

    2. Step 2

      Using the back of a knife or mortar and pestle, lightly crush fennel seeds, coriander seeds and salt. Drizzle pork with oil. Rub fennel mixture over pork. Place pork on a wire rack in a large roasting pan. Pour 2 cups cold water into base of pan.

    3. Step 3

      Roast for 20 minutes. Reduce heat to 180°C. Cook for a further 1 hour and 45 minutes or until juices run clear when a skewer is inserted into pork. Cover loosely with foil. Allow to rest for 20 minutes.

    4. Step 4

      Make summer salsa: Meanwhile, heat oil in a large, non-stick frying pan. Add onion and apple. Cook over medium heat for 5 minutes or until softened. Add 1/2 cup of cold water. Simmer for 5 to 8 minutes or until liquid has reduced by half. Add nectarines and cinnamon. Cook, stirring occasionally, for 3 to 5 minutes or until nectarine is heated through. Remove from heat. Stir in lime juice. Remove to a bowl.

    5. Step 5

      Slice pork. Serve with salsa.

    Variation: Replace nectarines with 2 peaches or 1 large mango.

  • Method
  • Notes
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