Michael Meredith
0
Servings
20 mins
Prep
100 mins
Cooking
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.
Spice mix
Coriander seeds
0g
Fennel seeds
0g
Black pepper, whole peppercorns
0g
Chilli flakes
0g
Salt
0g
Instructions
1
In a frying pan on medium heat, dry roast the coriander seeds, fennel seeds, and whole black pepper corns together until fragrant, moving them around in the pan so they don't burn.
2
Lightly bash the toasted spices with a mortar and pestle. Mix in the chilli flakes, salt and sugar until evenly distributed.
3
Evenly scatter the mix on a clean surface.