Name: Cumin, coriander and fennel pork roast with baked apples
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6
Ingredients: 1 teaspoon fennel seeds; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; juice of 1 lemon; 2 tablespoon olive oil; 1.5 kilogram piece of boned pork, skin scored; 1 cup water; 1 tablespoon flakey sea salt; 6 small apples, cores removed, stem intact if possible

Cumin, coriander and fennel pork roast with baked apples

Indulge in a real taste of autumn with this cumin, coriander and fennel pork recipe. Roasted with apples, this dish is delicious served with braised red cabbage

Serves 6

Prep

45M

Cook

Total

1H 45M

This recipe first appeared in Food magazine issue 82.

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Ingredients

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 teaspoon cumin seeds

juice of 1 lemon

2 tablespoon olive oil

1.5 kilogram piece of boned pork, skin scored

1 cup water

1 tablespoon flakey sea salt

6 small apples, cores removed, stem intact if possible

Method

1.Lightly roast and roughly crush the seeds, then combine with the lemon juice and oil in a large non-reactive dish.

2.Add the pork and marinate, refrigerated, for an hour. Turn once.

3.Preheat the oven to 200ºC. Place the pork and the marinade in a medium-sized baking dish. Dry the skin of the pork using a paper towel and sprinkle over the salt, massaging it in with your hands.

4.Pour the water around the pork, place in the oven, and bake for 20 minutes. Lower the heat to 170ºC and cook for a further 35 minutes.

5.Add the apples to the pan with the pork and continue to cook for a further 35-45 minutes until the pork is cooked to your liking (do not overcook as it will become dry).

6.Remove the apples from the pan and place the pork under a hot grill, cooking until the crackling is crisp. Cover the pork loosely and allow to rest for 15 minutes before carving. Serve with the apple and braised red cabbage.