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Braised pork with fennel and potato
Braised pork with fennel and potato
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Prepare a budget-friendly, comforting pork and vegetable winter dish.
Ingredients:
  • 1.7kg-piece small pork shoulder or leg roast, rind removed leaving fat intact
  • 36.40 gm olive oil
  • 2.40 gm 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
  • 40.00 ml brandy or white wine
  • 16.00 gm brown sugar
  • 185ml (3/4 cup) chicken style liquid stock (see note)
  • 2 dried bay leaves
  • Steamed green round beans, to serve
Instructions:
  • Start by preheating your oven to 190ºC. Use unwaxed white kitchen string to tie the pork 3 times neatly. Rub the pork with half of the oil and then sprinkle the salt over it, rubbing it in. Season the pork with pepper. In a large, heavy-based flameproof baking dish, heat the remaining oil over high heat. Sear the pork for 5 minutes, turning occasionally, until it is golden brown. Once done, transfer the pork to a plate.
  • Decrease heat to medium-high. Incorporate the onion, fennel, potato, garlic, and fennel seeds into the dish. Sauté for 3-4 minutes until the onion turns golden. Pour in the brandy or wine. Introduce the sugar, stock, and bay leaves. Stir well to combine.
  • Lay the pork in the dish, ensuring the fat side is facing up. Bake for 40-45 minutes until the vegetables caramelize and the pork is cooked. Cover the pork with foil and let it rest for 10 minutes before carving.

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