Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 2 garlic cloves, finely chopped

  3. 1/4 cup olive oil

  4. 2 tbsp finely chopped rosemary

  5. 1 tbsp fennel seeds, crushed

  6. 1 tsp dried chilli flakes

  7. kg - 2 1/2

  8. 1 tbsp plain flour

  9. 200ml chicken stock

  10. 200g baby dried figs, halved

  11. 1/2 cup dry Marsala

  12. 1 tbsp finely chopped parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220C. Place the garlic, oil, rosemary, fennel seeds, chilli, 1 tablespoon sea salt and some pepper in a bowl and stir to combine.

  2. Place the pork in a roasting pan, skin-side up, and rub all over with the herb mixture.

  3. Place in the oven and cook for 30 minutes. Reduce heat to 180C and roast for a further 2 - 2 1/2 hours until the skin is crisp and the juices run clear when pierced with a sharp knife.

  4. Loosely cover with foil and rest while you prepare the sauce.

  5. Drain the pan of excess fat, then place the roasting pan over low heat, add the flour and cook, stirring, for 2-3 minutes until the flour becomes golden brown.

  6. Add the chicken stock and cook, stirring, until the sauce thickens. Strain the sauce and wipe the pan clean with paper towel.

  7. Return the sauce to the pan over medium heat, add the figs and Marsala, then cook for 4-5 minutes, stirring occasionally, until quite thick and syrupy. Season with salt and pepper and add the parsley.

  8. Carve the pork into thick slices and serve with a little of the fig and Marsala sauce.


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