This is an easy Sunday lunch or supper.
- loin or joint of pork (score the skin)
- salt, pepper, a teaspoon of coriander seeds, a teaspoon of fennel seeds, half a teaspoon of oregano.
- 2 table spoons of olive oil
With a pester and mortar crush the salt, pepper, coriander and fennel seeds and oregano. Rub this on the pork on all sides ( try to get this into the scored fat as well)
Put the pork on a roasting tray. Add the olive oil on top and put some water ( 1 glass) on the tray.
Roast for 15 minutes at 250 degrees ( in a preheated oven) and then lower the temperature to 150 degrees. Leave it in the oven (you do not need to do anything to it) for 2.15-2.30 hours.
Let the pork rest for 20 minutes or so outside the oven before eating it.
We added some chopped pumpkin with salt and a little bit of balsamic vinegar 45-50 minutes before taking it out of the oven. You can add also carrots, potatoes, red peppers or aubergines.
My children only agreed to touch the raw pork and rub the spices in it after I promised they could have most of the crackling, but they seemed to enjoy it after they started doing it.