Name: Pork and fennel roast
Prep time: 25 min
Cook time: 175 min
Total time: 200 min
Yield: 1
Ingredients: 2kg boned and rolled shoulder of pork; 36.40 gm olive oil; 4.80 gm sea salt; 1 tsp dried fennel seeds; 20g butter; 2 large garlic cloves, crushed; 2 fennel bulbs, trimmed, sliced; 3 granny smith apples, cored, sliced; 355ml bottle dry apple cider

Pork and fennel roast

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Prep Time:
25 minutes

Cook Time:
175 minutes

Total Time:
200 minutes

Ingredients:

2kg boned and rolled shoulder of pork
36.40 gm olive oil
4.80 gm sea salt
1 tsp dried fennel seeds
20g butter
2 large garlic cloves, crushed
2 fennel bulbs, trimmed, sliced
3 granny smith apples, cored, sliced
355ml bottle dry apple cider

Instructions:

Preheat the oven to 160°C/140°C fanforced. Score the pork skin at 2cm intervals using a sharp knife, then massage with 1 tablespoon of oil, salt, and fennel seeds.
In a hot flameproof baking dish, add the pork and cook for 8 to 10 minutes until browned on all sides. Transfer to a plate.
Reduce the heat to medium and sauté the butter, garlic, and fennel in the dish until tender, about 6 to 8 minutes. Pour in the apple and cider and bring it to a boil. Scrape the base of the dish with a wooden spoon for 1 minute. Add the pork, cover, and transfer the dish to the oven.
Roast the pork for 2 hours or until fully cooked and juices run clear when pierced with a skewer. Cover and let it rest for 15 minutes before serving with the fennel mixture.

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