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Creamy pork with fennel
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Prep Time:
20 minutes
Cook Time:
155 minutes
Total Time:
175 minutes
Gather loved ones for a delicious, comforting roast dinner feast!
Ingredients:
  • 1.8kg pork leg roast
  • 36.40 gm olive oil
  • 3 baby fennel, ends trimmed, quartered
  • 2 red onions, halved, cut into wedges
  • 3 garlic cloves, crushed
  • 375ml (1 1/2 cups) dry white wine
  • 250ml (1 cup) vegetable liquid stock
  • 400g chat (small coliban) potatoes, halved
  • 1 bunch baby (Dutch) carrots, ends trimmed, washed, peeled
  • 300ml thin cream
  • 17.70 gm wholegrain mustard
Instructions:
  • Season the pork generously with salt and pepper. Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Sear the pork on all sides until golden brown, about 7-8 minutes. Transfer to a plate.
  • In the same pan, heat the rest of the oil over medium heat. Sauté the fennel, onion, and garlic for 3-4 minutes until the onion softens. Turn up the heat to high, pour in the wine, and let it simmer for 2 minutes until the liquid reduces by half.
  • Place the pork back into the pan with the stock and gently simmer, covered, over medium-low heat for 1 hour. Introduce the potatoes and cook, covered, for 30 minutes. Introduce the carrots and cook, covered, for an additional 30 minutes or until tender. Remove the pork to a plate and cover with foil to maintain warmth. Place the vegetables in a heatproof bowl and cover with foil to keep warm. Strain 500ml (2 cups) of cooking liquid into a jug and set aside.
  • Pour the reserved liquid back into the pan, then stir in the cream and mustard. Bring to a boil and simmer uncovered for 15-20 minutes until the sauce thickens.
  • Slice the pork thinly against the grain. Plate the pork and vegetables. Drizzle with sauce before serving.

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