Roast Loin of Pork with Pickled Beetroot and Braised Lentils

Preheat oven to 200C. Score the pork rind and remove. Rub some salt and fennel seeds over the pork and truss.

Bring a medium sized pot of water to the boil. Add pork rind and simmer for 5 minutes. Drain and cool slightly before rubbing in some salt.

Place pork and rind on an oven tray. Place in oven and cook for 10 minutes. Reduce temperature to 180C and cook for a further 40 minutes. Remove from the oven and allow to rest for at least 10 minutes before carving.

Meanwhile, heat a heavy based pan over a medium heat and add 1 tablespoon olive oil. Stir in the grated beetroot and fry for 1 minute. Add the red wine vinegar, brown sugar, ¼ cup water and cloves, cover with baking paper and reduce the temperature to medium low. Cook for 5 minutes, stirring occasionally to prevent sticking and season well with freshly cracked black pepper before serving.

In a separate frying pan heat the remaining 2 tablespoons of olive oil and fry the onion and carrot for 3 minutes, add garlic and cook a further minute. Stir through the lentils and cook for 2–3 minutes. Season well and stir through fresh mint.

To serve remove the crackling and crack into long pieces with a sharp knife. Carve the pork into thick slices and serve on a bed of lentils with the pickled beetroot.