It’s hard to pass up a classic pork roast with its masses of gorgeous crunchy crackling and tender meat.
Serves: 6
INGREDIENTS
1 large fennel bulb, cut into thick wedges
2 large onions, thickly sliced
½ cup white wine
sea salt and ground pepper
1.2-kilogram piece boneless pork belly, skin scored and patted dry
1 teaspoon ground fennel
2 teaspoons olive oil
METHOD
Preheat the oven to its highest temperature on fan bake.
Place the vegetables and wine in a large roasting dish and season with salt and pepper.
Sprinkle the flesh side of the pork with the ground fennel, salt and pepper. Place on top of the vegetables and rub the skin with the olive oil then sprinkle with sea salt.
Roast for 40 minutes, turning the dish halfway through cooking.
Reduce the oven temperature to 160°C fan bake and cook for
a further 40 minutes, or until the meat is very tender when pierced with a skewer and the skin is crackled.
Serve carved into thick slices with the vegetables and pan juices.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.