Slow roast fennel pork with confit shallots
Published: January 27, 2017 at 8:00 AM
Save recipe
Serves 8
Easy
Total time: 5 hrs and 30 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
This slow roast pork recipe includes fennel seeds and seasonal shallots for extra flavour. It is easy to prepare and perfect for a Sunday roast dinner with your family and friends
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Serve this slow roast fennel pork with our classic Yorkshire puddings and apple sauce, then also discover more roast dinner recipes such as our classic roast pork served with hasselback potatoes.
Ingredients
Nutrition
-
1kg round shallots
-
1 tbsp fennel seeds
gently crushed with a pestle and mortar
-
olive oil
-
2.5kg joint boned and rolled pork shoulder
skin well scored (Try using Aldi's pork crackling leg joint)
-
300ml white wine
Nutrition: per serving
- kcal623
- fat38.1g
- saturates12.2g
- carbs5g
- sugars5g
- fibre2.4g
- protein58g
- salt1.1g
Ad
Method
-
step 1
Put the shallots in a large bowl and pour over a kettle of boiling water. Leave until cooled then peel, leaving whole.
-
step 2
Mix the crushed fennel seeds with 1 tsp each of salt and ground black pepper and 3 tbsp olive oil. Rub all over the meat and skin of the pork.
-
step 3
Heat the oven to 150C/fan 130C/gas 2. Put the shallots in a roasting tin and sit the pork on top. Pour in the wine around the pork.
-
step 4
Cover the whole tin with a double sheet of foil and cook for 4 hours.
-
step 5
Take off the foil and turn the oven up to 200C/fan 180C/gas 6. Re-cover the shallots around the pork loosely with the foil but leave the pork itself uncovered. Put back in the oven for another hour or until the crackling is golden and crisp. You can take the foil off the shallots for the last 20 minutes to get a little colour if needed. Serve the pork with the shallots and the pan juices.
Check out our expert guide to create the perfect roast dinner here, complete with centrepieces, side dishes and all the trimmings. Plus, some easy desserts to serve after your roast.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue