FOODLOVER magazine


Roast Pork with Spices & Crisp Crackling  

Perfect for any celebratory meal over the Christmas period, pork is a real crowd-pleaser with crisp crackling and succulent meat.


Pork is a great flavour-carrier so using this joint is the ideal opportunity to try some new and alternative flavours to spice up your festive feast. 


  • Finely grated zest of 1 unwaxed lemon 
  • 1 red chilli, chopped 
  • Seeds from 10 cardamom pods 
  • 5 garlic cloves, peeled and roughly chopped 
  • 5cm cinnamon stick, broken into pieces 
  • 2 star anise 
  • Salt & freshly ground black pepper 
  • 2kg boned pork loin, rind scored by your butcher 
  1. Preheat the oven to 200C/gas 6. Put the lemon zest in a mortar with the chilli, cardamom, garlic, cinnamon, star anise, salt and pepper. Grind with the pestle to a paste.  
  2. Remove the pork rind and fat in one piece from the top of the meat. Score a diamond pattern on the top surface of the meat, then rub in the spice mixture.  
  3. Replace the piece of rind and fat, then tie all the way along the joint with a long piece of kitchen string at 2.5cm intervals. Place the pork in a roasting tin and roast for 1½ hours. 
  4. Remove from the oven and leave to rest for 15 mins, then remove the string and carve the pork into slices. Serve, giving everyone a piece of the crisp crackling. 

Scandinavian Christmas by Trine Hahnemann, published by Quadrille Publishing Limited 

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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.