Roast pork with potatoes, fennel and lemon gravy

Recipes / Meat

Avoid the day-to-day meal-idea doldrums with this cracking roast pork dish.

Recipe «Roast pork with potatoes, fennel and lemon gravy» presented in category Recipes / Meat, to prepare this dish you will need no more 1:40 minutes. To make this dish at home by prescription from the author sheff would need: 4 large garlic cloves, 1 1/2 tbsp fresh rosemary leaves, 3 tsp fennel seeds, 2 1/2 tbsp rice bran oil, 2kg boned pork shoulder, skin scored , 2 tbsp sea salt flakes, 1kg desiree potatoes, cut into wedges, 1kg fennel bulbs, trimmed, quartered , 1 tsp finely grated lemon rind, 1/3 cup lemon juice, 1 tbsp plain flour, 1/4 cup dry white wine, 1 cup Massel vegetable liquid stock.

Ingredients:

  • 4 large garlic cloves 
  • 1 1/2 tbsp fresh rosemary leaves 
  • 3 tsp fennel seeds 
  • 2 1/2 tbsp rice bran oil 
  • 2kg boned pork shoulder, skin scored 
  • 2 tbsp sea salt flakes 
  • 1kg desiree potatoes, cut into wedges 
  • 1kg fennel bulbs, trimmed, quartered 
  • 1 tsp finely grated lemon rind 
  • 1/3 cup lemon juice 
  • 1 tbsp plain flour 
  • 1/4 cup dry white wine 
  • 1 cup Massel vegetable liquid stock 

Instructions

  1. Preheat oven to 250C/230C fan-forced. Place garlic, rosemary, fennel seeds and 2 teaspoons oil in a food processor. Process until a paste forms. Season well with salt and pepper.
  2. Remove pork from netting and unroll. Place on a board, skin side down. Pat dry with paper towel. Spread fennel mixture over pork. Re-roll pork. Tie with kitchen string at 3cm intervals to secure. Pat skin dry with paper towel. Rub with salt and 1 tablespoon oil. Place pork on a wire rack in a large roasting pan. Roast for 20 minutes or until skin begins to colour and bubble.
  3. Meanwhile, place potato, fennel, lemon rind, lemon juice and remaining oil in a large bowl. Toss to combine.
  4. Reduce oven to 190C/170C fan-forced. Arrange vegetables around pork. Roast vegetables and pork for 1 hour 10 minutes, turning vegetables every 15 minutes, or until crackling is golden and crisp and vegetables are tender.
  5. Increase oven to 210C/190C fan-forced. Transfer vegetables to a baking tray. Roast vegetables for a further 10 minutes. Cover pork loosely with foil. Set aside for 10 minutes.
  6. Meanwhile, make Gravy: Skim fat from roasting pan, leaving 1/4 cup pan juices and fat in pan over a medium-high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and browns slightly. Add wine. Cook, stirring, for 1 to 2 minutes or until smooth. Add stock and juices from resting pork. Bring to the boil. Boil for 8 to 10 minutes or until gravy thickens. Season. Strain into a gravy boat.
  7. Slice the pork in half. Cool one half of the pork, cover and refrigerate.
  8. Serve remaining pork with vegetables and hot gravy.