CENTRE STAGE

And that’s a wrap – the perfect self-serve summer dish.

Roasted pork with the best crackling and roasted nectarines

SERVES 6 // PREP TIME 20 MINS // COOK 4 HRS 30 MINS (PLUS MARINATING, RESTING)

However hot it is outside, this roast pork is worth the oven time. The shoulder has so much flavour and is ideal for slower cooking. Start this recipe a day ahead to marinate the pork.

1 tbsp fennel seeds
1 tsp coriander seeds
Finely grated zest of ½ orange
60 ml (1/4 cup) olive oil
1 boneless pork shoulder (about 3kg), skin on

ROASTED NECTARINES

6 nectarines, halved, pitted
3-4 tbsp rapadura sugar, for sprinkling
2-3 tbsp apple cider vinegar (or to taste)

Dry-roast spices in a frying pan (10-20 seconds; see cook’s notes p176). Finely grind with a mortar and pestle, transfer to a bowl and combine with zest, oil and 2 tsp salt flakes. Rub marinade into pork flesh (not the skin) and refrigerate, uncovered, skin-side up to marinate and dry out the skin (overnight). Score skin