Slow Roast Pork with sauteed potatoes, roast fennel and wilted greens
- 1kg pork shoulder - boned
- 4 cloves garlic
- 2 pinch chilli flakes
- 1 tablespoon fennel seeds, roasted + ground
- 50 ml olive oil
- salt and pepper
- 4 medium-sized fennel bulbs
- 4 large agria potatoes, boiled in their skins, peeled, cooled + sliced thickly into rounds
- 200 ml chicken stock
- 100 ml olive oil
- 1 large bunch of ruby chard, silver beet or leafy greens
- 150ml jus or gravy made from the juices of the roast pork
Score skin of pork with a sharp knife. Crush garlic and mix with olive oil, chilli flakes, fennel seed and salt and pepper. Rub into pork, place into a roasting tray and roast for half an hour at 200C. Remove pork from oven and cover with tin-foil. Reduce heat to 120C and then return pork to oven and cook for a further 2 hours. Remove from oven and rest in a warm place. Pork should literally be falling apart.
Line an oven tray with baking paper. Scatter rounds of potato over tray. Trim off any rough outside leaves from fennel. Slice lengthways if fennel bulb is skinny or into quarters if the bulb is quite large. Scatter over and around the potatoes on the tray. Drizzle with olive oil, season and pour chicken stock over the potatoes and fennel. Cover with tin-foil and cook in 200C oven until almost cooked. Approx 45 - 50 minutes. Remove tin-foil and finish roasting until fennel is tender. Test with a paring knife. The potatoes and fennel should absorb the chicken stock and olive oil. Briefly blanch the greens in salted, boiling water and drain in a colander. Arrange potatoes and fennel in the center of each plate, place the greens just to one side. Carve the pork and divide between each plate.