Paper - wrapped pork
3 clove(s), crushed
1 tsp, lightly crushed
dried chilli flakes
2 tsp, plus extra leaves to serve
20 g, 6 leaves
lean pork scotch fillet
720 g, (Buy 900g), fillets (pork neck), fat trimmed
red apple, unpeeled
2 medium, cut into matchsticks
2 small, halved, thinly sliced
40 g, baby
2 x 3 second spray(s)
- Preheat oven to 150°C. Combine garlic, fennel seeds, chilli and thyme in a small bowl and season with salt and pepper. Mix well.
- Heat a large non-stick frying pan over medium-high heat. Lightly spray pork with oil. Cook for 5 minutes, turning as needed, until browned all over. Transfer to a board and cool slightly. Make a deep cut along one side of meat, about three-quarters of the way through. Open out and rub inside with half the garlic mixture. Lay sage leaves along centre. Close and rub outside with remaining garlic mixture.
- Lay 2 large sheets of baking paper on top of one another. Place pork on paper. Roll up to enclose. Lay out another large sheet of baking paper. Wrap enclosed pork into a parcel, folding ends under, to seal tightly. Tie with kitchen string. Place in a baking dish. Roast for 3 hours.
- Stand for 15 minutes. Unwrap and pull meat apart. Toss apple, fennel and rocket in separate bowls with half the oil in each. Serve with meat, sprinkled with extra thyme.