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Roast pork with fennel & green sauce
Roast pork with fennel & green sauce
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Ingredients:
  • 2.2kg piece of pork shoulder
  • 160ml (2/3 cup) olive oil
  • 30.00 ml fennel seeds
  • Salt & freshly ground pepper
  • 1 bunch fresh dill
  • 250.00 ml firmly packed fresh continental parsley leaves
  • 125.00 ml firmly packed fresh mint leaves
  • 62.50 ml firmly packed fresh tarragon leaves
  • 40.00 ml red wine vinegar
  • 23.40 gm wholegrain mustard
  • 2 garlic cloves, finely chopped
Instructions:
  • Preheat the oven to 220°C. Score the pork rind in a crisscross pattern with a sharp knife. Drizzle the pork with 2 tablespoons of olive oil in a large roasting pan. Crush fennel seeds in a mortar and pestle until finely ground, then rub all over the pork. Season with salt and pepper.
  • Roast in a hot oven for 20 minutes. Lower the oven temperature to 180°C and continue cooking for 1 hour and 40 minutes, or until cooked through. Remove from the oven and loosely cover with foil. Let it rest for 10 minutes before serving.
  • Finely chop the dill, parsley, mint, and tarragon with a sharp knife, then place in a bowl. Mix in the vinegar, mustard, and garlic. Slowly pour in the remaining oil while stirring continuously until the dressing is well blended. Season with salt and pepper to taste.
  • Cut the pork against the grain and plate with the vibrant green sauce.

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