Slow-roasted paprika and fennel pork
10
Points®
Total time: 3 hr 50 min • Prep: 15 min • Cook: 3 hr 20 min • Serves: 8 • Difficulty: Easy
With pomegranate seeds sparkling like jewels amongst the cucumber and pear salad, it creates a simple yet tasty match for this herb and spice marinated pork.
Ingredients
Brown onion
2 medium, cut into wedges
Pork scotch roast, raw
1000 g
Olive oil
1 tbs
Fennel seeds
2 tsp
Ground paprika
2 tsp
Chicken stock
2 cup(s), (500ml)
Wholemeal pita bread
4 large, (4 x 68g)
Lebanese cucumber
3 medium, cut into ribbons
Pear(s)
2 medium, Corella variety, thinly sliced
Celery
2 stick(s), thinly sliced, leaves reserved
Fresh mint
½ cup(s), leaves
Fresh coriander
½ cup(s), leaves
Pomegranate
1 medium, (seeds)
Lemon juice
2 tbs
Fresh lemon rind
2 tsp, finely grated
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Spread onion over the base of a large baking dish. Top with pork. Drizzle pork with 1 teaspoon oil and sprinkle with fennel and paprika. Rub spices into pork. Season with salt and pepper.
2
Bake pork for 20 minutes or until golden. Reduce oven to 150°C or 130°C fan-forced. Pour stock around pork and cover tightly with foil. Bake, basting with juices occasionally, for 3 hours or until pork is very tender. Remove from oven and set aside for 15 minutes to rest. Discard onion.
3
Meanwhile, preheat a chargrill or barbecue over high heat. Lightly brush pita breads with 1 teaspoon remaining oil. Cook for 1–2 minutes each side or until lightly charred and crisp. Break into large pieces and set aside.
4
Combine cucumber, pear, celery, reserved celery leaves, mint and coriander in a large bowl. Combine juice and remaining oil in a small bowl. Season dressing with salt and pepper. Drizzle over salad and gently toss to combine. Sprinkle with pomegranate and rind.
5
Coarsely tear pork into large chunks and drizzle with pan juices. Serve with salad and pita crisps.
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