Roast Pork With a Licorice Root Twist

Author: Shelley Bennetts   Date Posted:18 October 2018 

Exotically sweet licorice root powder pairs well with big flavours. Game meats like pigeon, quail or duck are all good partners, as is pork. Try this twist on traditional Roast Pork by blending licorice with salt and rubbing it into the scored skin before baking. It does sound a little strange, but the licorice gives the pork and extra layer of flavour and takes this traditional dish to a whole new level of deliciousness!

This recipe has been adapted from the ‘Australian Pork’ recipe page. 



 1 x 2.5-3.5kg pork leg roast half (bone in, rind on)
 Boiling water
 2 tablespoons oil
1 tablespoon flaked salt
1 teaspoon licorice root powder



1. Preheat oven to 220°C.
2. Score the pork leg rind thinly with a Stanley knife or thin bladed sharp knife.
3. Pour boiling water over the pork leg roast and pat dry thoroughly with a paper towel.
4. Blend the salt and licorice root powder and rub this, with the oil, into the rind thoroughly. Place the pork leg roast into a large shallow baking dish.
5. Place the pork leg roast into the preheated oven for 30 minutes, then reduce the oven temperature to 180°C for 40 minutes per kg. (3kg = 30 mins +2 hrs approx.)
6. Test by inserting a skewer into the thickest part of the roast. When ready, the juices run clear. Remove roast from the baking dish and rest in a warm place..
7. Serve the pork leg roast with roast vegetables, peas and gravy.



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