More Fired Up by Ross Dobson

Author:Ross Dobson
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2016-07-19T04:00:00+00:00

METHOD

Make several diagonal incisions in the skin of the pork, cutting through to the flesh.

Put the sea salt, fennel seeds and caraway seeds in a mortar and pound with a pestle until the seeds are crushed. Rub the mixture into the cuts in the pork and set aside at room temperature for 1 hour.

Preheat the barbecue hotplate to high and close the lid to create a hot-oven effect.

Sit the pork on a ‘V’-shaped barbecue rack. Sit the rack on the hotplate, close the lid and cook for 30 minutes, until the skin is starting to crisp up around the edges.

Arrange the apples around the pork. Turn the heat down to medium–low and cook for 1 hour. Remove the apples.

For a really crispy skin, increase the heat to high, close the lid and cook the pork for another 10–15 minutes, or until the skin is crisp and golden.

Allow the pork to rest for 15–20 minutes before carving and serving with the apples.

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