Braised pork with fennel and potato
Braised pork with fennel and potato
Ingredients
- 1.7kg-piece small pork shoulder or leg roast, rind removed leaving fat intact
- 2 tbsp olive oil
- 1 tsp salt
- 2 brown onions, halved, cut into thin wedges
- 2 baby fennel, trimmed, quartered
- 420g Baby Coliban (Chat) potatoes, unpeeled, cut into 1cm-thick slices (see note)
- 4 garlic cloves, thinly sliced
- 2 tsp fennel seeds
- 2 tbsp brandy or white wine
- 1 tbsp brown sugar
- 185ml (3/4 cup) Chicken stock
- 2 dried bay leaves
- Steamed green round beans, to serve
Instructions
- 1
Preheat oven to 190ºC. Use unwaxed white kitchen string to tie the pork 3 times. Rub with half the oil. Sprinkle over the salt and rub into the pork. Season with pepper. Heat the remaining oil in a large heavy-based flameproof baking dish over high heat. Cook the pork for 5 minutes, turning, until golden. Transfer pork to a plate.
- 2
Reduce heat to medium-high. Add the onion, fennel, potato, garlic and fennel seeds to the dish. Cook, stirring, for 3-4 minutes or until onion is golden. Stir in the brandy or wine. Add the sugar, stock and bay leaves. Stir to combine.
3 min - 3
Place the pork in the dish, fat-side up. Bake for 40-45 minutes or until the vegetables are caramelised and the pork is cooked through. Cover the pork with foil and set aside for 10 minutes to rest before carving.
40 min
