Happy 64th Independence Day Indonesia

Fennel, Chilli and Garlic Pork with Potatoes & Parsnip

8 cloves garlic, halved

1 tsp dried chilli flakes

2 1/2 tsp fennel seeds

2 tbs coarsely chopped thyme

1/3 cup chopped parsley

1/4 cup olive oil

1.75 kg boneless eye of porkloin

2 tsp flaked sea salt

1 cup verjuice

1kg potatoes, quartered

4 parsnio, peeled, halved lingthwise and widthwise

1 cup chicken stock

1/4 cup quince paste

Cavolo nero, spinach or other wilted green to serve

Process garlic, chilli flakes, fennel seeds, chopped thyme, parsley and 1 1/2 tbsp oil in a food processor until a paste form.

Preheat oven to 180C. Score pork skin at 1cm intervals, then place skin side down on board. Using a sharp knife, cut out any thick portions of fat between meat and rind at each end by running the knife horizontally over and under them.

Rub fennel mixture between the rind and the meat, then over the meat. Roll up and secure with kitchen string at 3 cm intervals. Place in a roasting pa and rub with 2 teaspoon oil and sea salt. Pour in verjuice and roast for 1 hour.

Meanwhile, cook potatoes and parsnips in boiling salt water for 5 minutes. Drain, then spread over a wire rack to cool and dry.

Increase oven to 220C. Add the potatoes and parsnip and thyme sprigs to pan, drizzle with the remaining oil and turn to coat in pan juices. Roast for 30 minutes or until potk is cooked through and skin blistered. Remove pork and rest while vegetables cook for a further 15 minutes. Remove vegetables, place roasting pan over medium heat, add stock and quince paste, and stir to remove cooked pieces from the base of the pan.

Serve slices of pork with potatoes, parsnips, cavolo nero and gravy.

Serves 6 - From Vogue Australia Entertaining + Travel Magazines