Slow-roasted pork shoulder with fennel

AT A GLANCE

  • Serves 8 - 10 people

"Everyone loves a full-flavoured, meltingly tender shoulder of pork, even the cook," says Moran. "It's easy to prepare, wow at the table and those seductive anise wafts - a thrill to wake up to."

  • 1 free-range, bone-in pork shoulder (5kg-6kg)
  • 1 tbsp fennel seeds
  • 1 head garlic, cloves peeled
  • 750 ml white wine
  • 10 large fennel bulbs, halved
  • 75 ml apple cider vinegar
01   Preheat oven to 200C. Carefully score skin of pork in a 2.5cm diamond pattern just deep enough to penetrate fat without exposing flesh. Pound fennel seeds, garlic and 2 heaped tsp salt to a paste with a mortar and pestle. Rub all over pork, pushing into scored skin, then place skin-side up in a large deep roasting pan. Place fennel bulbs neatly around pork and pour in wine. Reduce oven to 100C and roast pork overnight (or at least 8 hours). Remove shoulder and fennel from pan and set aside covered to rest (20 minutes).
02   Meanwhile, add vinegar to pan and reduce cooking liquid over medium-high heat until sauce consistency (25-30 minutes). Keep warm.
03   Serve pork with sauce.

Topics:

MODERN AUSTRALIAN, WHITE WINE, CHEFS' RECIPES, DRINK SUGGESTION, WINTER, GARLIC, PORK, FENNEL, MAIN

Recipe:

SEAN MORAN, TOMAH GARDENS

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

Drinking Suggestion:

2012 SHOBBROOK SANGIOVESE. , suggested by MATT HARDY

FEATURED IN

Jun 2014

Jun 2014

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