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Photo of Slow-roasted paprika and fennel pork by WW

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
Moderate
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.

Notes

TIP: To remove arils (seeds) from pomegranates, cut them in half and hold, cut-side down, over a large bowl. Tap the skin with a wooden spoon so arils and any juice fall into the bowl.

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