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Slow roasted spiced porc sc...
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Slow roasted spiced porc scotch
Michael Meredith

Like a Christmas ham, but a little more special - this beautifully tender, spiced porc scotch strikes the perfect balance between festive familiarity and creativity.

You'll need to roll the pork in the spices the day before and leave it in the fridge overnight. On the day, all you need to do is sear the outside and roast.

A pork scotch fillet weighing 1 ½ kg takes 90 minutes to cook. If your scotch fillet is a different size, the cooking time will vary, so keep an eye on your meat thermometer.

0/12

complete

Servings

Prep time

20 mins

Cooking time

1 hour 40 mins

Total time

2 hours 0 mins

Ingredients

These amounts have been scaled

Spice mix

Coriander seeds

30g

Fennel seeds

30g

Black pepper

Whole peppercorns

30g

Chilli flakes

10g

Salt

45g

White sugar

45g

Pork

Pork scotch fillet

1.5kg

Canola oil

2 Tbsp

8 ingredients
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© Michael Meredith's Christmas Feast