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Fennel roast pork with braised red cabbage
Fennel roast pork with braised red cabbage
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
"Elevate your dinner party with fennel roasted pork, paired perfectly with tangy red cabbage, sweet apple sauce, and warm sourdough bread."
Ingredients:
  • 30.00 ml fennel seeds
  • 9.60 gm sea salt flakes
  • 4 garlic cloves, chopped
  • 80ml olive oil
  • 2.2kg easy carve pork forequarter roast
  • 60ml red wine vinegar
  • 35g sultana
  • 10.00 gm caster sugar
  • 1 red onion, cut into wedges
  • 1 mini red cabbage, shredded
  • 82.50 ml fresh flat-leaf parsley leaves
  • Apple sauce, to serve
  • Sliced sourdough bread, to serve
Instructions:
  • Preheat your oven to 230C and prepare a large shallow baking dish by lining it with baking paper.
  • In a small food processor, combine fennel seeds, salt, garlic, and 2 tablespoons of oil, and pulse until a coarse paste forms. Rub the fennel mixture all over the pork in the dish. Roast in the oven at high heat for 30 minutes until the rind is lightly browned, then reduce the heat to 180°C and continue cooking for 1 hour and 30 minutes, or until the pork is fully cooked.
  • Combine the vinegar, sultanas, and sugar in a small bowl, allowing the flavors to meld together while you continue with the next steps.
  • After baking the pork in the oven, let it rest for 10 minutes before slicing it thickly.
  • Heat the remaining oil in a large saucepan until sizzling. Add the onion and cabbage, cook for 5 minutes until the cabbage just wilts. Stir in the sultana mixture and cook for 2 minutes until well combined. Serve the pork with the cabbage mixture, parsley, apple sauce, and sourdough.

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