I found the original recipe at http://www.jamieoliver.com/ and adapted it to a simpler version of roasted pork. The use of dried red chillies really enhance the overall taste of this dish by adding some extra heat.
Ingredients:
2 tablespoons fennel seeds (I used 2 teabags as they are sold as tea here in Swiss)
3 dried red chillies (You may use as much or as little as you prefer)
1 kg pork loin
Olive oil
Sea salt & freshly ground black pepper
10 tablespoons red wine vinegar
A bunch of fresh rosemary, leaves picked
Method:
1. Slightly pound your fennel seeds & dried chillies in a pestle.
2. Rub the meat all over with a little olive oil, sea salt & black pepper. Sprinkle the fennel seeds and chilli all over the pork. Marinate overnight.
3. Roast in preheated oven of 240 degree celcius for 45 minutes.
4. After 45 minutes, add vinegar and rosemary leaves to your roasting tray, carefully move the meat around and baste it, and put it back into the oven for another 20-30 minutes.
5. Remove the tray from oven, leave it to rest for 10 minutes, then slice the meat up.
Time used to roast the meat may vary according to its weight. Furthermore, we gave a few cuts to the meat prior to roasting so that reduced the roasting time as well. We love the meat to be hotter so the next time I might use 2-3 extra dried chillies.
Adapted from:
http://www.jamieoliver.com/recipes/pork-recipes/grilled-and-roasted-pork-maiale-alla-gri
