Slow-roasted Tuscan pork with roast garlic mash

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• Noddy

  28 December 2007

  Noddy rated and commented on this recipe

  

  Amazing taste. I thought it might be to dry but it tasted great.

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• Jo

  27 January 2008

  Jo rated and commented on this recipe

  

  I made this for friends who are very special. The meat was so tender - making it again for sundqay lunch today

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• Gina

  17 March 2008

  Gina rated and commented on this recipe

  

  Made this for a dinner party for friends and throughly enjoyed by all.

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• Sarah

  04 May 2008

  Sarah commented on this recipe

  Saved it in my binder It's the only way I ever cokpork now - wonderful, tender and so tasty Although I do leave the skin on for amazing cracklin!!!!!!

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• Bev

  01 June 2008

  Bev rated and commented on this recipe

  

  Absolutely delicious falvours and the emat was very tender. I'll be making this one again!

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• louisa

  01 July 2008

  louisa rated and commented on this recipe

  

  Made this for a dinner party - it was absolutely delicious and the meat was so tender. the fennel seeds added fantastic flavour.

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• princessbelle

  09 July 2008

  princessbelle rated and commented on this recipe

  

  this was fantastic, although in the recipie it says to use 3 bulbs of garlic which i think is way to much so i just used 5 cloves and was just enough, will definatly be making this again.

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• catriona

  02 August 2008

  catriona commented on this recipe

  Have made this for lots of different people coming for dinner and everyone loves it! I use this recipe again and again , and many people have asked me for the recipe.

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• jacqui

  07 September 2008

  jacqui rated and commented on this recipe

  

  flavour of the meat was delicious, but next time I would make a sauce with the juices and a little wine , as it was slightly dry , I served it with a celariac mash and roasted garlic cream on the side, to allow for those who are not keen on garlic, will definately try it again ,but with a few tweaks

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• jacqui

  07 September 2008

  jacqui commented on this recipe

  living in france the meat is trimmed of virtually all fat , so this may be the reason why it was slightly dry, next time I will try cooking it in a "brick" after sealing the meat and will report results

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• leanne

  13 October 2008

  leanne rated and commented on this recipe

  

  i have cooked this loads of times and it always come out perfect, it's fantastic and very easy to do, the whole family love it including my 2 and 4 year old boys.

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• TTP

  21 January 2009

  TTP rated this recipe

  

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• Sonia

  25 January 2009

  Sonia rated and commented on this recipe

  

  DELICIOUS. Held a dinner part and everone loved it. I kept the skin on because we all love crackling. I also made a gravy with all the porks juices, sauted some onions and sugar, about 1 1/2 pints of the vegetable water and generous splash of port and thickened with bisto.

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• Cazzy

  13 April 2009

  Cazzy rated and commented on this recipe

  

  This was really nice, the herbs work great and the mash was scrummy. I used 1 blub of garlic and that was ample.

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• Chris.Suarez

  26 July 2009

  Chris.Suarez rated and commented on this recipe

  

  Everything about this was tasty. I will definitely be making more garlic mash again. I found the meat was a bit dry, but that may be because I didn't initially seal the meat well enough when frying in step 2

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• Serona

  25 August 2009

  Serona rated and commented on this recipe

  

  Made this to impress the mother and she was suitably impressed!!Meat was moist and mash was super, my three yr old even requested more. Will make this again

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• erdnuss

  02 September 2009

  erdnuss commented on this recipe

  very easy to do, and quick prep time. I like the fact that it can be abandoned in the oven,whilst busy doing other things. I cooked mine bamboree style, as pork can dry out fast. It stayed moist and tender. The chilli really enhances the flavour of the fennel, will definately do this one again.

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• erdnuss

  02 September 2009

  erdnuss commented on this recipe

  very easy to do, and quick prep time. I like the fact that it can be abandoned in the oven,whilst busy doing other things. I cooked mine bamboree style, as pork can dry out fast. It stayed moist and tender. The chilli really enhances the flavour of the fennel, will definately do this one again.

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• Richard W

  30 September 2009

  Richard W rated and commented on this recipe

  

  A doddle to prepare, even for me! Excellent combination of flavours. Although I had some doubts, the fennel seeds really were the proverbial icing on the cake. The meat, I highly recommend, the mash is OK, but not mind blowing.

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• YummyMummy

  22 October 2009

  YummyMummy commented on this recipe

  Oh my giddy aunt!! I just converted this to Weightwatchers points and it is 22!!! I am only on 18 points a day! It seems incredibily high in calories and saturated fat.

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Ingredients

• 2 tbsp fennel seeds
• 1 tsp chilli flakes
• 1 tbsp oregano
• 2 tbsp chopped rosemary leaves
• 2kg boneless pork shoulder or leg, skin removed, rolled and tied
• olive oil

ROAST GARLIC MASH

• 3 whole garlic bulbs, tops sliced off
• olive oil
• 1½kg potatoes , peeled and cut into chunks
• 150g butter
• 200g crème fraîche

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 5 hrs

Ingredients

• 2 tbsp fennel seeds
• 1 tsp chilli flakes
• 1 tbsp oregano
• 2 tbsp chopped rosemary leaves
• 2kg boneless pork shoulder or leg, skin removed, rolled and tied
• olive oil

ROAST GARLIC MASH

• 3 whole garlic bulbs, tops sliced off
• olive oil
• 1½kg potatoes , peeled and cut into chunks
• 150g butter
• 200g crème fraîche

Per serving

996 kcalories, protein 53.1g, carbohydrate 49.8g, fat 66.3 g, saturated fat 32.6g, fibre 4.1g, salt 0.78 g

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