Grilled & roasted pork (Maiale alla griglia e arrosto)

grilled and roast pork

Serves 12

  • 2 heaped tablespoons fennel seeds

  • 2-3 dried red chillies

  • 2 kg higher-welfare pork loin

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 10 tablespoons good-quality red wine vinegar

  • 1 bunch fresh rosemary, leaves picked

First of all, smash your fennel seeds up in a pestle and mortar and crumble and bash in your dried chilli – now this is supposed to give a subtle heat, so I'm going to leave it up to you to use as much or as little as you prefer. Put your loin of pork on to a chopping board and score the fat in a criss-cross fashion. Rub the meat all over with a little olive oil, then sprinkle the fennel seeds and chilli all over the pork. Cover the pork up and put it to one side in a roasting tray – if it has come straight out of the fridge let it come to room temperature – so that it can absorb the flavours.



About an hour before you're ready to cook, you need to light your barbecue to let it get to the right temperature. I'd advise you to use charcoal instead of gas so that you get a lovely chargrilled flavour coming through. You can also, of course, roast the meat in the oven, but I prefer to do it on the barbecue. (If you roast it in the oven for the whole time it'll need 1 hour 20 minutes.) Either way, season the meat quite generously with salt and pepper and place it fat-side down on the grill. This will make the barbecue flame a bit so you'll probably need to turn it over quickly on to the meat side, but it does tend to get the bars oiled up and the smoke going, which we like. Grill the meat for 10 to 15 minutes, depending on how hot your barbecue is, and remember to keep turning it so it gets those lovely charred bar marks all over it.



Remove the pork to the same roasting tray you marinated it in and put it into the oven at 200ºC/400ºF/gas 6. After half an hour add the vinegar and rosemary leaves, carefully move the meat around and baste it, and put it back into the oven for another 20 minutes. Remove it from the oven, leave it to rest for 10 minutes, then slice the meat up. All the lovely juices from the tray can be kept warm and poured over the meat just before serving. If you've been to Italy, you may have noticed that you really do just get some slices of meat with a simple side dish. At the end of the day, the meat tastes great; so serve it in any way you see fit.

Nutritional Information

Grilled & roasted pork (Maiale alla griglia e arrosto)

With a subtly spicy rub

0 foodies cooked this
You can start this roast pork off on the barbecue and easily finish it in the oven – party perfect
Serves 12
1h 20m (plus BBQ heating time)
Super easy
Print this recipe
Method

When I was in Altamura, in Puglia, I cooked this grilled and roasted pork loin with a group of Italian friends. It's a great thing to serve at a party because when you've grilled it on all sides for 15 minutes you can just pop it into a hot oven for an hour quite happily and leave it – and you can serve it as a hot roast or have it cold. My boss at the River Café, Rose Gray, used to baste her grilled pork with herb vinegar and bay leaves, which was a tremendous combination, so feel free to do this, or to use rosemary instead of bay. The way we flavoured ours in Italy was with fennel seeds, dried chilli, salt and pepper. I'm going to give you the recipe for 12, but feel free to halve it, or even double it. It's dead simple, and it's made even easier if you ask your butcher to prepare the meat for you. Just ask for a 2kg/4½lb loin of pork, off the bone with the skin removed.

First of all, smash your fennel seeds up in a pestle and mortar and crumble and bash in your dried chilli – now this is supposed to give a subtle heat, so I'm going to leave it up to you to use as much or as little as you prefer. Put your loin of pork on to a chopping board and score the fat in a criss-cross fashion. Rub the meat all over with a little olive oil, then sprinkle the fennel seeds and chilli all over the pork. Cover the pork up and put it to one side in a roasting tray – if it has come straight out of the fridge let it come to room temperature – so that it can absorb the flavours.

About an hour before you're ready to cook, you need to light your barbecue to let it get to the right temperature. I'd advise you to use charcoal instead of gas so that you get a lovely chargrilled flavour coming through. You can also, of course, roast the meat in the oven, but I prefer to do it on the barbecue. (If you roast it in the oven for the whole time it'll need 1 hour 20 minutes.) Either way, season the meat quite generously with salt and pepper and place it fat-side down on the grill. This will make the barbecue flame a bit so you'll probably need to turn it over quickly on to the meat side, but it does tend to get the bars oiled up and the smoke going, which we like. Grill the meat for 10 to 15 minutes, depending on how hot your barbecue is, and remember to keep turning it so it gets those lovely charred bar marks all over it.

Remove the pork to the same roasting tray you marinated it in and put it into the oven at 200ºC/400ºF/gas 6. After half an hour add the vinegar and rosemary leaves, carefully move the meat around and baste it, and put it back into the oven for another 20 minutes. Remove it from the oven, leave it to rest for 10 minutes, then slice the meat up. All the lovely juices from the tray can be kept warm and poured over the meat just before serving. If you've been to Italy, you may have noticed that you really do just get some slices of meat with a simple side dish. At the end of the day, the meat tastes great; so serve it in any way you see fit.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 448
    22%
  • Carbs 0.2g
    0%
  • Sugar 0.1g 0%
  • Fat 35.3g 50%
  • Saturates 12.1g 61%
  • Protein 32.4g 72%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 2 heaped tablespoons fennel seeds

  • 2-3 dried red chillies

  • 2 kg higher-welfare pork loin

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 10 tablespoons good-quality red wine vinegar

  • 1 bunch fresh rosemary, leaves picked