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Slow-cooked cumin and fennel pork with sprouts and silverbeet
Slow-cooked cumin and fennel pork with sprouts and silverbeet
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Prep Time:
15 minutes
Cook Time:
190 minutes
Total Time:
205 minutes
Elevate classic pork and fennel by adding extra elements. Pair with winter vegetables for a perfect meal.
Ingredients:
  • 6 garlic cloves
  • 20.00 ml fennel seeds, crushed
  • 2 tsp cumin seeds, crushed
  • 30.00 ml fresh thyme leaves
  • 1 tsp cracked black pepper
  • 45.00 gm firmly packed brown sugar
  • 62.50 ml apple cider vinegar
  • 2.40 gm sea salt flakes
  • 75.08 gm extra virgin olive oil
  • 2kg boneless pork shoulder
  • 400g Brussels sprouts, halved
  • 1 red onion, thickly sliced into rounds
  • 1 bunch silverbeet, stems and centre veins discarded, leaves roughly torn
Instructions:
  • Preheat your oven to 180C (160C for fan-forced ovens).
  • Mince half of the garlic. Mix minced garlic with fennel, cumin, thyme, pepper, sugar, vinegar, salt, and 2 tablespoons of oil in a small bowl.
  • First, liberate the pork from any netting or string. Unroll the pork and generously massage it with the spice mixture. Roll the pork back up to seal in the flavors. Use kitchen string to tie it securely at 3cm intervals. Transfer the pork to a spacious roasting pan, then pour in 1 cup of water. Cover the pork with foil and let it roast for 2 hours.
  • Uncover the dish. Roast for 1 hour, basting the pork with pan juices occasionally, until beautifully golden (refer to note).
  • Prepare a baking tray with parchment paper. Arrange sprouts and onions on the tray. Drizzle with half of the remaining oil and season with salt and pepper. Bake during the final 25 minutes of the pork cooking time until golden and tender.
  • Take the pork out of the oven and transfer the pan juices into a small saucepan. Loosely cover the pork with foil to keep it warm. Bring the juices to a boil over high heat and simmer for 7 to 10 minutes until slightly thickened.
  • Thinly slice the rest of the garlic. Heat the rest of the oil in a large frying pan over medium heat. Add garlic and cook for 2 minutes until lightly browned. Add silverbeet and stir for 2 minutes until wilted. Serve the pork with sprout mixture, silverbeet, and pan juices.

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