Roast Pork with Leeks and Fennel
± 1,2 kg rolled loin of pork or a silverside roast of pork with unscored skin
1 T (15 ml) Ina Paarman’s Meat Spice or Garlic Pepper Seasoning
1 x 25 g Ina Paarman’s Liquid Beef Stock
1 handful of fresh sage leaves
3 large or 5 smaller leeks, washed and sliced
2 bulbs fennel, sliced (bulb only)
¼ cup (60 ml) olive oil
2 t (10 ml) Ina Paarman’s Green Onion Seasoning
½ cup (125 ml) hot water
1 x 25 g Ina Paarman’s Liquid Chicken Stock
Adjust the oven rack to one slot below the middle position. Preheat the oven to 160°C.
Undo the string around the pork roll. Carefully trim the skin away from the fat on the meat and keep the skin on one side. If using a solid pork loin cut, butterfly it and flatten it out.
Spear the roll with sosatie sticks to keep it together. Re-tie the roll (without the skin) with string at intervals.
Toss the washed and sliced leeks and fennel with the remaining sage, olive oil and Green Onion Seasoning. Place in a large 30 cm x 20 cm ovenproof dish. Mix hot water and Chicken Stock and pour in on the side of the dish. Position the pork on top of the vegetables.
Drape the loose seasoned skin over the meat.
Place the roast open in the oven to bake for 2 hours. Lift the skin from the meat and keep on one side. Place the meat on a wooden carving board. Cover with foil, shiny side against the meat. Leave to stand for 20 minutes or longer, to continue a natural slow cook, while finishing off the skin in the oven to the crackling stage, and baking the apples.
Increase oven temperature to 200°C.
Use a pair of scissors to cut the pork skin into 2 cm wide strips. Place the strips (dry) on a baking sheet. Bake open with the apples until crispy and bubbly in appearance. Slice the meat against the grain into thin slices and serve each person with some meat, a strip of crackling and a helping of Apple Wedges.
If gravy is needed, add 1 ½ cups of water to the pan, bring to the boil, strain out the vegetables. Return gravy to the pan and thicken it with a little of our.