Spiced pork with summer salsa

Sweet fruits balance out the intensity of fennel and coriander seeds in this pork dish.

0:25

To prep

 2:05

To cook

 11

Ingredients

 EASY

Difficulty

 8

Servings

 5

Average rating

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Spiced pork with summer salsa

Super Food Ideas - December 2007 , Page 19
Recipe by Alison Adams

Photography by John Paul Urizar

  • Ingredients
  • Nutrition

Summer salsa

Energy
1406kJ 		Fat saturated
3.00g
Fat Total
10.00g 		Carbohydrate sugars
6.00g
Carbohydrate Total
6.00g 		Dietary Fibre
2.00g
Protein
54.00g 		Cholesterol
152.00mg
Sodium
443.48mg

All nutrition values are per serve.

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  • Method
  • Notes
  1. Step 1

    Preheat oven to 220°C. Using a sharp knife, score pork skin at 1cm intervals.

  2. Step 2

    Using the back of a knife or mortar and pestle, lightly crush fennel seeds, coriander seeds and salt. Drizzle pork with oil. Rub fennel mixture over pork. Place pork on a wire rack in a large roasting pan. Pour 2 cups cold water into base of pan.

  3. Step 3

    Roast for 20 minutes. Reduce heat to 180°C. Cook for a further 1 hour and 45 minutes or until juices run clear when a skewer is inserted into pork. Cover loosely with foil. Allow to rest for 20 minutes.

  4. Step 4

    Make summer salsa: Meanwhile, heat oil in a large, non-stick frying pan. Add onion and apple. Cook over medium heat for 5 minutes or until softened. Add 1/2 cup of cold water. Simmer for 5 to 8 minutes or until liquid has reduced by half. Add nectarines and cinnamon. Cook, stirring occasionally, for 3 to 5 minutes or until nectarine is heated through. Remove from heat. Stir in lime juice. Remove to a bowl.

  5. Step 5

    Slice pork. Serve with salsa.

Variation: Replace nectarines with 2 peaches or 1 large mango.

Find recipes that make the most of seasonal produce in our winter collection. You may also enjoy our curry and soup collections.

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Spiced pork with summer salsa
Spiced pork with summer salsa

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