Bangalow sweet pork roast with anchovy sauce

RECIPE BY DAUD KENDALL FROM BYRON BAY BEACH CAFÉ

SERVES 6

The quality of the pork is the key to this recipe. We have used Bangalow sweet pork from the Byron Bay hinterland. The loin should be tied by the butcher and the rind scored. If you are using a bone-in roast, it is not necessary to tie it.

1.5 kg (3 lb 5 oz) pork loin, rind on

1 tablespoon oil

125 ml (4 fl oz/½ cup) water

SAUCE

3 tablespoons extra virgin olive oil

4 garlic cloves, crushed

2 anchovy fillets, crushed

2 teaspoons chopped rosemary

2 tablespoons balsamic vinegar

Preheat the oven to 200°C (400°F/Gas 6). Dry the pork well with paper towels. Rub the rind surface lightly with oil and rub in a generous amount of sea salt. Sit the pork on a rack in a roasting tin and place into the oven for 30 minutes. Reduce the heat to 180°C (350°F/Gas 4) and pour the water into the base of the tin to prevent the fat from splattering.

Cook for a further 1 hour, then turn on the top element or place under a preheated grill (broiler) for about 5–10 minutes to make the crackling nice and crisp. Set the pork on a plate and rest in a warm place for at least 15 minutes.

For the anchovy sauce: Heat the olive oil in a frying pan over medium heat, add the garlic and fry until lightly golden, then add the anchovies and rosemary and fry for 30 seconds. Splash in the balsamic vinegar and remove the pan from the heat.

Serve the pork with the anchovy sauce and roasted vegetables.