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Sunday, 21 May 2017

Slow-cooked pork with Fennel and Apples

Re-posted recipe from , with thanks ...

Preparation: 1-1½ hrs


  • 1 tbspn x Sea Salt
  • 1 x Lemon - zested
  • 2 tspns x Fennel seeds
  • 2.4kg x Australian Pork Forequarter Boneless Roast
  • 2 x Fennel bulbs, trimmed, quartered
  • 1 x Garlic bulb, halved
  • 330ml x Apple cider
  • 3 x Pink Lady Apples, halved
  • Quantity of Steamed baby broccoli, to serve
  • Mashed Potato, to serve


Preheat oven to 230 C. Combine the sea salt, lemon zest, and fennel seeds, in a small bowl. Place the pork in a roasting pan. Rub the sea salt mixture over the rind and into the cuts. Roast for 30 mins or until rind begins to crackle.

Reduce heat to 150C. Arrange the fennel and garlic around the pork. Pour apple cider over fennel. Cover tightly with foil and roast for 1 hour. Remove the foil. Add the apple and roast for a further 30 mins.

Slice the pork and serve with fennel, apple, baby broccoli and mash.


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