Herb and quinoa roast pork with fennel crackling
- April 2012
- Serves 8
- Takes 30 minutes to make, 2½ hours to cook
For a refreshing twist on the Sunday roast, stuff with flavour-infused quinoa and add some bite to your crackling with fennel seasoning. Mouthwateringly good.
- 49.8g (17.5g saturated)
- 5.3g (1.3g sugars)
Don’t waste the ribs that come with the pork belly. You can either serve them along with the pork or let them go cold and reheat them later, coated with a brushing of oyster sauce or hoisin sauce.
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