for 4 person

Marinade

2 tbsp	olive oil
1 tsp	honey mustard
2 tbsp	sage, finely chopped
2 tbsp	rosemary, finely chopped
2	garlic cloves, finely chopped
½ tsp	fennel seeds
5	juniper berries
800 g	pork breast, with fat

To roast in the oven

1 dl	white wine
1 tsp	Maizena cornflour
1 tbsp	coarse sea salt

Fennel yoghurt sauce

150 g	plain greek yoghurt
½	fennel (approx. 120 g), finely grated
100 g	celery, finely chopped
1	garlic clove, squeezed
2 tsp	lemon juice
¼ tsp	salt
a little	pepper

How it's done

Marinade

Mix the oil with all the other ingredients up to and including the juniper berries. Score the fatty layer of the pork with a crisscross pattern, brush all over with the marinade, cover and marinate in the fridge for approx. 1 hr.

To roast in the oven

Place the pork in the dish, fatty side down, pour in the wine. Roast for approx. 60 mins. in an oven preheated to 160°C. Remove from the oven, turn the meat, pour away the liquid. Sprinkle the cornflour over the layer of fat, allow the meat to cool slightly and refrigerate for approx. 30 mins. Heat the oven to approx. 220°C. Rub salt into the fat, roast for approx. 30 mins. in the preheated oven.

Fennel yoghurt sauce

Combine the yoghurt with all the other ingredients up to and including the pepper, serve with the crackling.

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