Slow roast fennel pork with confit shallots
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
- 1kg round shallots
- 1 tbsp fennel seedsgently crushed with a pestle and mortar
- olive oil
- 2.5kg joint boned and rolled pork shoulderskin 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
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.
