Slow-roasted pork with fennel & black pepper
Succulent, slow-cooked pork served with braised beans and salad makes a treat of a Sunday lunch
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 2 hrs
- 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.
- 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).
Making really crispy crackling
You should get decent crackling from this cut by cooking the pork the way I have described, but if you want to be totally sure of it I suggest you increase the oven temperature to 200C/180C fan/gas 6 for the final half hour of cooking. Check the wine has not started to evaporate, adding a little more if necessary. Or, if you prefer, you can remove the skin from the joint, rub it evenly with salt, then cook it on a baking sheet on the shelf above the pork.
Winter green salad
Mix together 1 small curly endive, torn into bite-sized pieces, 2 heads radicchio or chicory, shredded and 100g bag lamb's lettuce. Tip 2 tbsp Sherry vinegar, 1 tsp Dijon mustard, &frac;12 tsp sugar or honey and salt and pepper into a jar and shake well. Add 6 tbsp olive oil and shake to mix. Pour the dressing into the base of a large bowl and put leaves on top. When ready to serve, bring to table and toss the salad with the dressing to coat the leaves.
436 kcalories, protein 44g, carbohydrate 3g, fat 26 g, saturated fat 10g, fibre 0g, sugar 2g, salt 0.94 g
Recipe from Good Food magazine, November 2009.
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http://www.bbcgoodfood.com/recipes/13363/
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Ingredients
- 2kg rolled, boned pork shoulder joint
- 3 garlic cloves , finely chopped
- 1 tbsp fennel seeds , crushed
- 1 tbsp black peppercorns , crushed
- 1 tbsp chopped rosemary
- 2 bay leaves , finely chopped
- 300ml dry white wine
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A healthy and delicious side dish, packed full of unforgettable flavours - try it with a roast
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ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 2 hrs
Ingredients
- 2kg rolled, boned pork shoulder joint
- 3 garlic cloves , finely chopped
- 1 tbsp fennel seeds , crushed
- 1 tbsp black peppercorns , crushed
- 1 tbsp chopped rosemary
- 2 bay leaves , finely chopped
- 300ml dry white wine
436 kcalories, protein 44g, carbohydrate 3g, fat 26 g, saturated fat 10g, fibre 0g, sugar 2g, salt 0.94 g
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26 October 2009
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24 November 2009
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