Slow-roasted pork with fennel & black pepper

Slow-roasted pork with fennel & black pepper

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(3 ratings)

Prep: 25 mins Cook: 2 hrs

More effort

Serves 8
Succulent, slow-cooked pork served with braised beans and salad makes a treat of a Sunday lunch

Nutrition and extra info


  • kcal436
  • fat26g
  • saturates10g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein44g
  • salt0.94g
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  • 2kg rolled, boned pork shoulder joint



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 3 garlic clove, finely chopped
  • 1 tbsp fennel seed, crushed

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tbsp black peppercorn, crushed
  • 1 tbsp chopped rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 bay leaf, finely chopped
  • 300ml dry white wine


  1. Cut the string from the joint and unroll it. Flatten out as much as possible, cutting through any thick pieces if necessary to give you an even thickness of meat. Mix the garlic, fennel, pepper, rosemary, bay and 1 tsp salt. Sprinkle evenly over all sides of the pork and massage it in. Place on a platter, cover loosely with foil and chill for at least 4 hrs or up to 24 hrs.

  2. Re-roll the joint and tie at intervals along its length with string. Bring to room temp an hr before roasting and heat oven to 180C/160C fan/gas 4. Roast the pork in a roasting tin for 2 hrs, basting occasionally and adding the wine after 1 hr. Remove from the oven, transfer to a platter and pour over the pan juices. Cover tightly with foil and leave to rest for 15 mins. Serve with beans (see 'Goes well with') and salad (see below).

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Comments (2)

janbomyers's picture

Absolutely amazing! Made gravy in the traditional way and served with roast potatoes, carrots and sprouts.

carmatphil's picture

I cooked this at the weekend and it was gorgeous - lovely and moist. I would definitely make it again and our guests asked for the recipe.

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