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Basil Pesto Pork with Charred Vegetables & Crackling Shards
SERVES: 6 • TOTAL TIME: 2 HOURS
Ingredients:
1 kg boneless pork leg roast
Salt
4 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
4 garlic cloves, finely chopped
2-3 zucchinis, sliced into rounds
1 fennel bulb, cut into 1cm thick slices, fronds reserved
1 red capsicum, cut into 6 strips
1 lemon, zested and cut into wedges to serve
¼ tsp chilli flakes (optional)
150 g Basil Pesto Dip, to serve
Directions:
Remove string from the pork and unroll. Use a sharp knife to score the skin and then cut the skin from the pork. Cut skin in half and place on a tray scored-side up. Pat dry with paper towel and rub with salt. Cover with plastic wrap and refrigerate.
Cut the piece of pork horizontally in half so that you have two even thickness pieces. In a large bowl add 2 tablespoons of oil, 1 tablespoon of red wine vinegar, oregano, garlic and freshly ground black pepper. Add pork pieces and cover with plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 220˚C. Put pork skin on a rack over an oven tray and roast for 40 minutes or until golden and crispy. Remove from oven and set aside to cool.
Reduce temperature to 180˚C. Add pork to oven and cook for 20 minutes. Remove from oven and put in a hot grill pan, cooking for 4 minutes per side and creating char marks. Remove from heat and cover with foil to rest.
Toss zucchini, fennel and capsicum in 2 tablespoons of oil. Cook in a hot grill pan until charred. Add to a bowl and toss with lemon zest and chilli flakes.
To serve arrange vegetables on a plate. Slice pork and add to plate. Break crackling into shards and add to plate. Drizzle pesto dip over pork and scatter plate with fennel fronds. Serve with lemon wedges.