Recipe may contain gluten, peanuts, tree nuts, milk and soy.
This meal from Matt Preston is the ultimate roast – packed with pork crackling, meatballs and vegetables.
300g pork rind, scored
80ml (1 ⁄3 cup) olive oil
2 x 500g pkt microwave potatoes
2 parsnips, peeled, quartered lengthways
1 bunch baby carrots, trimmed, peeled
300g red cabbage, cut into 4 wedges
Fried sage leaves, to serve
Pork and fennel meatballs
2 slices bread, crusts removed
60ml (1 ⁄4 cup) milk
500g pork mince
2 green shallots, finely chopped
1 small green apple, peeled, finely grated
2 garlic cloves, crushed
1 tsp fennel seeds, lightly crushed
375ml (11 ⁄2 cups) apple cider
250ml (1 cup) Massel Chicken Style Liquid Stock
1 tbsp Dijon mustard
25g butter, at room temperature
1 tbsp plain flour
6 Method Steps
Step 1Preheat oven to 220°C/200°C fan forced. Place a wire rack in a deep roasting pan. Place pork rind on rack. Brush with 2 tbs oil. Season with sea salt flakes. Bake for 40‑50 minutes or until crackled and crisp. Set aside to cool.
Step 2Meanwhile, microwave the potatoes following packet directions. Set aside to cool slightly then peel.
Step 3To make meatballs, place bread and milk in a bowl. Set aside for 2 minutes to soak. Squeeze out milk. Transfer bread to a large bowl. Add pork, egg, shallot, apple, garlic, fennel. Use hands to mix until combined. Season. Roll into 12 balls. Transfer to a plate. Cover with plastic wrap. Place in fridge.
Step 4Pour remaining oil into a roasting pan. Place in the oven to heat a little. Add potatoes, parsnip and carrot. Season. Roast for 20 minutes. Turn veg over then add cabbage and meatballs in a single layer. Roast for 20‑30 minutes or until meatballs are cooked through and golden. Transfer to a serving plate. Cover with foil to keep warm.
Step 5To make gravy, place the cider, stock and mustard in the roasting pan. Place over low heat. Bring to a simmer. Cook for 15 minutes or until reduced by half. Combine butter and flour in a small bowl until smooth. Whisk into cider mixture until smooth. Cook, stirring, until thickened slightly. Season.
Step 6Slice or break crackling into large shards. Arrange over meatballs and veg. Serve with sage and gravy.