Crispy Roast Pork often appears on the menus of the top restaurants in town, especially slow roasted pork belly. And you can’t go past that crispy crunchy crackling. But it is still seen as something ordered when you are out ‘as a special treat’.
Try this easy Roast Pork – the aroma of the sweet apple juice and the mellow flavour of the roasting fennel will attract people to your kitchen by the droves. This roast pork will result in accolades galore, so accept with grace and never let them know how easy it is.
While it is the most widely eaten meat in the world, not many Australians think to grace their midweek table with pork. People have shied away from cooking pork at home. Is it because they consider it to be fatty and unhealthy, or are they unsure of how to cook it.
First things first, contrary to popular belief, eating pork won’t make you a porker. Did you know that pork tenderloin fillet is actually as lean as a skinless chicken breast? In fact lean pork has fewer calories than lean chicken, and even fewer calories than salmon.
Now I agree that Roast Pork belly or shoulder with that crunchy crackling is not the leanest cut of meat, but when slow roasted, most of the internal fat melts away, leaving a melt-in-the-mouth, tender piece of meat. But be warned, crispy roast pork will make a mess of your oven. Every time I think to clean my oven, I put it off for one more day and cook Crispy Roast Pork.
When leftover cooked pork is cooled, store in an airtight container or zip-lock bag and refrigerate within an hour of cooking. You can keep cooked pork safely in the fridge for 3–5 days, or in the freezer for three months.
- 4 fennel bulbs
- 2 tablespoons olive oil
- 3 sprigs thyme
- salt and pepper
- 1.5–2 kg pork belly or shoulder
- 500 ml apple cider or white wine
- 500 ml chicken stock
- apple sauce to serve
- Serves 8 (4 + more)