Instructions

1. 1

   Prep the skin: Pat pork skin very dry with paper towels. If skin not scored, lightly score through skin (not deep into meat) in a crosshatch or parallel lines ~1 cm apart.

2. 2

   Dry brine: Rub 2 tsp fine sea salt into the skin and refrigerate uncovered on a rack for at least 4 hours, ideally overnight. This helps crisp the skin.

3. 3

   Herb butter: Mix softened butter with rosemary, thyme, lemon zest and minced garlic. Keep chilled until use.

4. 4

   Season meat: Preheat oven to 230°C (450°F). Pat skin dry again. Rub the meat (underside) with oil, remaining salt (about 1 tsp), pepper, garlic powder, onion powder and smoked paprika. Tuck herb butter under the skin where possible and spread remaining over the meat surface (not on skin).

5. 5

   Roast high then low: Place roast on a rack in a roasting pan. Roast at 230°C (450°F) for 20–30 minutes to blister the skin, then reduce oven to 160°C (320°F) and roast ~25–30 minutes per 500 g, or until internal temperature reaches 63°C (145°F) for medium (carryover to ~68°C). For a 2 kg roast expect ~1 hr 40 min after initial blast; use thermometer.

6. 6

   Rest: Remove roast, tent loosely with foil and rest 15–20 minutes. If skin needs extra crisping, briefly broil 2–4 minutes watching closely.

7. 7

   Pan jus (optional): Pour off excess fat, place roasting pan over medium heat, add 100 ml chicken bone broth to deglaze, scrape browned bits, reduce slightly and strain to serve.

8. 8

   Season pork with salt and pepper. Heat oil in a heavy skillet over medium-high heat.

9. 9

   Sear steaks 3–4 minutes per side until golden and internal temp ~63°C (145°F). Remove and rest.

10. 10

    Reduce heat to medium, add butter, sauté shallot until translucent, add mushrooms and cook until browned. Stir in garlic and thyme for 30 sec.

11. 11

    Pour in heavy cream and mustard, simmer 2–3 minutes until slightly thickened. Add lemon juice, adjust salt/pepper.

12. 12

    Return steaks to pan to warm in sauce briefly. Serve topped with sauce and parsley.

13. 13

    Heat oil in a large skillet over medium-high. Add onion (if using) and sauté until soft. Add garlic.

14. 14

    Add beef mince, break up, cook until browned and most fat rendered.

15. 15

    Stir in tomato paste or spices (cumin, paprika, oregano, chili), season with salt and pepper. Cook 2–3 minutes for flavors to meld.

16. 16

    Reduce heat and simmer 3–5 minutes. Stir in cheese if using until melted.

17. 17

    For cauliflower rice: sauté cauliflower rice in a separate pan with butter/oil, salt, and pepper until tender (~5–7 min). Finish with a squeeze of lemon and fresh herbs.

18. 18

    Serve spiced beef over cauliflower rice, garnish.