1 pork Scotch fillet (approx. 1.5 kg)
1 tsp fennel seeds
1 tsp chopped fresh rosemary leaves
1 tsp whole black peppercorns
⅓ cup salt
⅓ cup sugar
1 cup boiling water
3 cups cold water
1 cup fruity white wine
- Using a sharp fork or skewer, prick the meat deeply all over in about 30-40 places.
- Place fennel, rosemary, peppercorns, salt and sugar in a mixing bowl. Pour over boiling water, stir to dissolve sugar then add cold water.
- Place pork in a large, clean plastic bag and pour over the brine, adding all the herbs and spices. Seal and place in the fridge for at least 4 hours or up to 10 hours.
- Preheat oven to 160°C. Discard liquid from brine but save spices and herbs and place with meat in a deep oven dish. Pour over wine. Cover and bake about 2-2 ½ hours or until meat is very tender.
- Serve meat with its juices and some crackling over soft polenta.
- Scotch fillet is an internal cut from up near the neck so there is no skin to crackle. Get the butcher to give you a piece of pork skin. Score it on the skin side in a hatchet pattern and rub in ½ tsp salt. Place skin-side up on a roasting tray and roast at 160°C for 1 hour. Drain off fat. Just before serving place under a hot grill until crispy, 5-6 minutes.