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Roast pork with potatoes, fennel and lemon gravy
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Prep Time:
25 minutes
Cook Time:
100 minutes
Total Time:
125 minutes
Elevate everyday meals with this mouthwatering roast pork recipe.
Ingredients:
  • 4 large garlic cloves
  • 30.00 ml fresh rosemary leaves
  • 3 tsp fennel seeds
  • 46.00 gm rice bran oil
  • 2kg boned pork shoulder, skin scored
  • 19.20 gm sea salt flakes
  • 1kg desiree potatoes, cut into wedges
  • 1kg fennel bulbs, trimmed, quartered
  • 1 tsp finely grated lemon rind
  • 86.63 gm lemon juice
  • 20.00 ml plain flour
  • 62.50 gm dry white wine
  • 255.00 gm vegetable liquid stock
Instructions:
  • Preheat the oven to 250C/230C fan-forced. Combine garlic, rosemary, fennel seeds, and 2 teaspoons of oil in a food processor, pulsing until a smooth paste forms. Season generously with salt and pepper.
  • Take the pork out of the netting and gently unroll it onto a cutting board with the skin side facing down. Pat it dry with a paper towel. Spread the fennel mixture evenly over the pork, then carefully roll it back up again. Secure the roll by tying it with kitchen string at 3cm intervals. Pat the skin dry again with a paper towel, then rub it with salt and 1 tablespoon of oil. Place the prepared pork on a wire rack in a large roasting pan and roast it for about 20 minutes, or until the skin starts to turn golden and crisp.
  • In a large bowl, combine the potato, fennel, lemon rind, lemon juice, and remaining oil. Mix well.
  • Lower the oven temperature to 190C/170C fan-forced. Place the vegetables around the pork. Roast everything for 1 hour and 10 minutes, flipping the vegetables every 15 minutes, until the crackling is golden and crisp, and the vegetables are tender.
  • Preheat oven to 210C/190C fan-forced. Place vegetables on a baking tray and roast for an additional 10 minutes. Meanwhile, cover the pork loosely with foil and let it rest for 10 minutes.
  • Prepare the Gravy: Remove excess fat from the roasting pan, keeping 1/4 cup of pan juices and fat in the pan over medium-high heat. Stir in flour and cook for 1 to 2 minutes until the mixture bubbles and lightly browns. Pour in wine and stir for another 1 to 2 minutes until smooth. Add stock and the pork resting juices, then bring to a boil. Let it boil for 8 to 10 minutes until the gravy thickens. Season to taste and strain into a gravy boat.
  • Slice the pork in half, then chill one half, cover it, and refrigerate.
  • Serve the remaining pork alongside the vegetables and drizzle with the hot gravy.

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