Category: Pork
A generous cut perfect for Sunday roasts. Succulent meat with crispy crackling when roasted properly.
Price: from €8.50/kg
For traditional Maltese Sunday Roast with Fennel: Score the skin deeply and rub with salt for crispy crackling. Make slits in the meat and insert garlic slivers and fresh fennel fronds. Rub the leg generously with fennel seeds, crushed garlic, olive oil, salt, and pepper. Place on a bed of quartered fennel bulbs, carrots, and beetroot. Roast at 220°C for 30 minutes, then reduce to 160°C and cook for 25 minutes per 500g. Let rest for 20 minutes before carving. The fennel adds a wonderful anise sweetness that pairs beautifully with the pork.