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Pork with fennel recipe

Pork with fennel recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork

This pork dish is perfect for something different on a Sunday. I love pork and fennel together, a match made in heaven! I usually serve this dish with mashed potatoes and cauliflower.

3 people made this

IngredientsServes: 8

  • 3 tablespoons olive oil
  • 2kg pork roasting joint, boneless
  • 1kg fresh fennel, cut into thick slices
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 300ml chicken stock
  • 300ml white wine
  • salt and pepper to taste

MethodPrep:30min ›Cook:1hr10min ›Ready in:1hr40min

  1. Add the olive oil into a pressure cooker, season the pork with salt and pepper; brown on all sides over high heat.
  2. Remove the pork from the heat and set aside on a plate. Add the garlic, white wine and chicken stock to the pressure cooker. Heat over high heat, and scrape the bottom of the pan to loosen the brown bits.
  3. Put the pork back into the pressure cooker, close and cook for 45 minutes after it starts whistling.
  4. Carefully open the pressure cooker after the steam has gone, add the onion and fennel and close the cooker again. After it starts whistling, cook for 20 more minutes.
  5. Remove the pork and vegetables from the pressure cooker and keep warm. Put the pressure cooker, uncovered, over medium high heat and reduce the sauce for several minutes. If it is too thin, you can add a tablespoon of flour to thicken the sauce, stirring constantly.
  6. Serve the pork with the sauce and vegetables.

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Reviews & ratingsAverage global rating:(2)

Cider-braised pork with fennel

There are few more alluring -- and satisfying -- dishes than braises, especially now that there’s a little chill in the air. Inevitably, they’re fork-tender and flavorful, glossy with rich, aromatic sauces of stock and wine. That’s why it’s hard to resist the braised veal cheeks at Maple Drive, the pork shanks at Jar or the short ribs at Melisse. Or osso buco anywhere.

Chefs will have you believe that braising is a technique that requires years of practice, but the truth is, anyone who can brown a piece of meat and add some liquid can make a great braise.

We’re not talking Grandma’s pot roast. Once you understand a few simple principles it’s easy to create braises as elegant and flavorful as those you find in great restaurants.

As a technique, braising couldn’t be simpler. You just brown whatever it is you’re going to braise (in oil or butter), add liquids -- wine, stock or even cider or Armagnac -- cover, and cook slowly until it’s tender. Add aromatics to the liquid -- onion, carrots, herbs, spices -- and the flavors will suffuse whatever you’re braising. The simmering can happen on top of the stove or in the oven. The bonus? The marvelous aromas that fill the house as a veal shank or pork shoulder roast simmers slowly throughout a lazy afternoon.

The secret to achieving superlative braised meat dishes is twofold.

First, make sure to brown the meat really well. Use olive oil or butter, depending on the flavor you’re looking for -- or a combination, if you want the old-world richness of butter and the flavor of olive oil. Use a heavy pan, but preferably not a nonstick one so you can deglaze the pan and release all the caramelized flavor that was cooked into the braising liquid, which will become the sauce.

Second, use flavorful liquids to braise. Red or white wine and homemade stocks ensure delicious results. And don’t be afraid to raid the liquor cabinet: Vermouth, Armagnac, Cognac, Calvados -- all these can add elegance and depth of flavor to a braise.

The word “braise” comes from the French word for glowing embers. Once upon a time, braziers -- heavy, round pots with heavy lids -- were used to cook meat and vegetables slowly while suspended over coals with a small amount of liquid inside. The pots were tightly covered so the moisture -- and all the flavor -- stayed trapped inside. On top of the lid was a depression on which more hot coals could be placed, allowing the braise to cook slowly from above and below. In those days, braziers were used in place of ovens, which most people didn’t own, but braising in an oven has much the same effect.

Braising is forgiving. You can easily overcook a lamb chop, but when you braise, you can’t really make any mistakes. You could braise a shoe in veal stock and red wine and that would probably taste good. Although the process takes a couple of hours, it’s not at all labor-intensive: Once the pot is simmering on top of the stove or in the oven, the braise cooks itself.

As the braising progresses, the flavors of the meat, seasonings and aromatic vegetables infuse the cooking liquid, which can then easily be turned into a sauce. Fennel seeds, garlic and sliced fresh fennel work gorgeously with pork thyme or rosemary are naturals with lamb. Adding tomato to just about any meat takes a sauce into a different dimension. Bay leaves, mirepoix (diced onion, carrot and celery), dried fruit -- the possibilities are endless.

Making the sauce can be as simple as skimming the fat from the braising liquid, then reducing it a little (as with our cider-braised pork with fennel). Or, if it wants body, you might whisk in a little beurre manie, a bit of flour blended into softened butter with a fork. Flouring the meat before browning it achieves a similar effect, though sometimes it’s nice to brown meat without flouring it.

Braising is ideal for do-ahead cooking -- in fact, most braises are even better the next day. They’re the perfect thing to make on a weekend, when you can take your time and bask in the aromas. The next day (or a couple of days later) the flavors will have deepened, and you can breeze in after a long work day, lift off any solidified fat, reheat the dish and enjoy an amazing, warming dinner.

But last-minute types shouldn’t ignore the technique it’s a great -- and quick -- way to add a measure of glamour to winter vegetables such as kale, cauliflower, celery hearts or bok choy. You can even quickly braise fish or shellfish.

Many different meats respond well to braising. You can use a large cut such as a bottom round roast for the classic boeuf a la mode (OK, it’s a forgotten classic). For this dish, the beef is larded, then marinated in wine, garlic, onions and herbs, then braised. Or you can braise small pieces, as in stew meat. Or try something in-between: lamb or veal shanks or cut-up chicken or duck.

Where larger cuts of meat are concerned, tough or fatty ones work best. The fat in the meat is a natural baster in the long, slow cooking process that tenderizes tough cuts and melds all the flavors. For stew, using meat with enough fat is essential for ensuring tenderness.

To braise meats, choose a covered, heavy pan that isn’t too much larger than whatever you’re braising that way you won’t need too much liquid and the flavors will concentrate. Dutch ovens work well.

Braising is the ideal treatment for lamb shanks, which are wonderfully rich, meaty and inexpensive they’re terrific braised in red wine. For our version, we chose Merlot, but Cabernet, Zinfandel or Syrah would work just as well. Chicken and beef broth are combined with the wine (though straight beef broth would be fine, too). Prunes macerated in Port deepen the flavor and, along with dried apricots, add a touch of faintly North African sweetness. The result is a meltingly tender, very rich dish with a beautiful, deep, dark sauce. Serve it with couscous or mashed turnips.

When preparing lamb shanks for braising, remove any tough silver skin from the outside of the shanks. Use the tip of a small knife to loosen and pull it off. Once the shanks are seasoned and coated with flour, brown them in oil. Try to get a good even browning over the shanks the browning will give the sauce a rich color and seal the juices in the meat.

Pork pot roasts are wonderful braised, and hard cider is a natural medium. Pork butt (actually part of the shoulder) has enough fat and flavor to yield very rich, tender, delicious slices of meat when prepared this way. We garnish them with sliced braised fennel and a little fleur de sel mixed with fennel seed.

Our osso buco is a fairly classic version of everyone’s favorite veal shank dish. Pancetta and cipollini (an onion-like bulb) are sauteed, along with colorful mirepoix, and added to the shanks braising in veal stock. (You can make your own veal stock, pick up a good frozen one at a well-stocked supermarket or even substitute a good chicken stock.) We’ve foregone the traditional garnish of gremolata -- chopped parsley, garlic and lemon zest -- in favor of serving it with parsley-flecked lemon risotto.

When preparing osso buco for braising, be sure to tie a string tightly around each veal shank to hold the meat on the bone as it cooks. When turning the veal, do so gently, so the precious marrow doesn’t fall out of the bone. You want it intact, so you can scoop it out with a spoon and savor every last bit.

If you want to break out of the rut of spartan lightly steamed vegetables, try braising them. One of our favorite sides to accompany Asian-style fish or pork dishes is braised baby bok choy. It couldn’t be simpler. Slice the bok choy in half lengthwise. Heat a little peanut or canola oil in a saute pan. Place the bok choy flat side down and let it sear till it’s just a little brown. Sear on the other side, add a little chicken stock and tamari, cover and simmer until just tender. A drizzle of toasted sesame oil -- or toasted sesame seeds -- finishes it.

For a light starter, braise whole trimmed leeks in nothing more than salted water -- these don’t even need to be browned first -- then dress them in a simple vinaigrette, add a drizzle of crushed pink peppercorns, and serve them at room temperature.

Celery hearts completely change character when braised. Quarter and trim the hearts, brown them in a little butter or olive oil, add chicken stock, maybe a little white wine and a branch of thyme and simmer, uncovered, about 25 minutes, until the liquid is almost gone. They’ll be nicely glazed.

You may never settle for raw celery sticks again.

Browning the meat before braising creates a golden-brown crust that seals in the flavor. Season and flour the meat, then cook it in oil or butter over medium heat, turning it to brown evenly on all sides. To deglaze the pan, turn the heat to high and pour in a small amount of wine or stock. Stir to loosen all the small bits of caramelized meat that have stuck to the pan. Then add braising liquid and meat.

  • Calories (kcal) : 210
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 80
  • Sodium (mg): 440
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Sugar (g): 0
  • Protein (g): 30
  • Position a rack in the center of the oven and heat to 350°F. Line a rimmed baking sheet with foil, then set a large wire rack on the sheet.
  • Combine the garlic, sage, thyme, fennel, 2 tsp. salt, and 2 tsp. pepper in a small bowl (or right on the cutting board).
  • Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. (You may need to sear the tenderloins separately, depending on pan size.) Transfer to the rack on the baking sheet and let stand until cool enough to handle.
  • Meanwhile, spread half of the garlic-fennel mixture on a cutting board. Roll one of the tenderloins in the mixture (it won’t cover the pork completely), then return it to the rack on the baking sheet. Repeat with the rest of the garlic-fennel mixture and the other tenderloin. Scrape any remaining mixture from the board over the tenderloins, and press gently to adhere.
  • Roast until the pork registers 130°F to 135°F on an instant-read thermometer, about 15 minutes.
  • Transfer to the cutting board, cover loosely with foil, and let rest for 5 to 7 minutes. Slice and serve, sprinkled with the parsley, if you like. Season to taste with salt and pepper.

Recipe Notes

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Ingredient Spotlight

Oven Baked Pork Tenderloin with Fennel Recipe


  • 4 cloves garlic, peeled and crushed
  • 1 tablespoon fennel seeds
  • 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 pounds (1.44 kg) pork tenderloins (trimmed of fat and membrane)
  • 1 ½ cups chopped fennel bulb
  • 1 small yellow onion, peeled and chopped
  • 1 ¼ cups (310 ml) reduced-sodium chicken broth
  • 1/2 cup (125 ml) dry white wine
  • 1 tablespoon reduced-fat sour cream


Step 1

Preheat oven to 425 F (220C).

Step 2

Mash garlic, fennel seeds, and 1/2 teaspoon salt together on a cutting board with the flat side of a large knife. Transfer to a small bowl stir in pepper and 1/2 tablespoon of the oil. Rub the fennel-seed mixture evenly over tenderloins, pressing it into the crevices. Fold the thin tails underneath and secure with butcher's string or a toothpick.

Step 3

Heat a large ovenproof skillet over medium-high heat. Add the tenderloins and cook until lightly browned on one side, about 1 ½ min. Turn the tenderloins over, transfer the skillet to the oven and roast for about 20 min, or until the pork's internal temperature registers 150F(66C).

Step 4

Meanwhile, heat the remaining 1/2 tablespoon oil in a heavy saucepan over medium-lower heat. Add fennel and onions and cook, stirring often, until softened,3-5 min. Stir in dry white wine and bring to a simmer.

Step 5

Cover and cook over low heat until the vegetables are tender,10-15 min. Transfer to a blender or food processor and puree., Return to the saucepan and keep warm. When the pork is ready, transfer it to a carving board, cover loosely and keep warm.

Step 6

Place the skillet(do not wipe it)over medium-high heat., Pour in wine and bring to a boil, stirring. Boil until reduced by half, about 2 min. Add to the fennel sauce, along with sour cream, if using.

Step 7

Remove the string or toothpick from the tenderloin and carve into 1/2-inch-thick slices. Spoon the sauce onto plates and fan the pork slices over the top. Garnish with a few fronds.

Grilled pork steaks with fennel

In the old days, say about this time last year, it wasn’t so hard to throw a bang-up backyard barbecue: You just picked up some nice, thick 28-day dry-aged prime New York strip steaks, lighted a fire, grilled to medium rare and then made an extended curtain call, trying to appear humble as your guests stomped and cheered.

These days, in case you haven’t heard, things are different.

But mean times don’t necessarily mean mingy meals. You just have to be a little more selective in your buying and a little more creative in your cooking. Though your $30-per-pound safety net may be frayed, rest assured that your summertime barbecues can continue -- perhaps even with applause.

Cheap steaks don’t necessarily make you a cheapskate. As they say in the Business section, it’s all about seeking out overlooked values and making the most of them. The good news is that it’s a lot easier to do that at the butcher shop than it is on the stock market.

The first step is learning a few new cuts of meat. Forget about the big names: porterhouse, New York strip, T-bone and rib-eye. If you find these at an affordable price, they’re probably going to be of such a low grade that you’re really buying the name only.

In fact, you can almost guarantee that if a cut of meat has a name you recognize from the menu at your favorite steakhouse, you’re going to have to put it behind you. Those places specialize in luxury cuts, and those almost always come at a steep price.

Instead, focus on humbler steaks: flank, tri-tip, top sirloin and sirloin tip. These cost half as much as fancier cuts in a comparable grade, but they’ve still got great flavor.

It’s not quite as easy as that though. There are a couple of catches. First, you’re probably going to need to remember all those names. As the space devoted to meat in grocery stores continues to shrink, the selection gets tighter and tighter. While a good market may stock four or five luxury cuts, it may have only two or three of the plainer varieties.

To make matters worse, there are lots of other cuts of beef that sound like they should make good grilling that don’t. These are the steaks that aren’t really steaks. Chuck, for instance, has great flavor but is so tough that it needs to be braised. The same is true of round, seven-bone, clod and the rest of their ilk.

And then there are the steaks that were previously good deals until they got discovered and popularized on restaurant menus -- skirts, hangers, flatirons.

There are a couple of reasons that less-expensive steaks don’t have a reputation as luxury cuts. They have great flavor, but they can be a little tough. That’s OK slice them thinly across the grain and no one will notice.

Also, with the exception of tri-tip, they tend to be much leaner, which means you’ve got to be spot-on with your cooking to keep them moist and juicy. Overcooking a great steak is sad overcooking one of these is a tragedy.

That problem is squared when you’re cooking pork chops. With today’s pigs being bred and raised to produce the “other white meat,” loin chops are so lean it’s almost impossible to keep them moist and flavorful on the grill.

Fortunately, there’s our old friend the pork butt to come to the rescue, the one cut of the pig that still has a decent amount of fat. Cutting a steak from one is simple: Trim off any big chunks of exterior fat, then slice the meat across the grain into steaks that are one-half to three-fourths of an inch thick. The Italians call this cut the spalla, and I learned about it from master butcher Dario Cecchini.

You won’t be able to use the whole butt -- there’s an oddly shaped bone at one end -- but the leftover meat can be diced and used for chili or kebabs.

There are a couple of things I’ve learned over the last couple of years about grilling meat.

The first is the importance of seasoning it as soon as you get it home from the market. This is true even if you’re shopping the day before (in that case, keep it covered in the refrigerator and bring it out an hour before cooking to get it closer to room temperature).

You don’t need to use any more seasoning than you normally would, but letting the meat sit for a while before cooking dramatically improves the flavor. For beef, a simple mix of coarse salt and a generous grinding of black pepper is all it takes. For pork, I like to use a combination of salt, black pepper and fennel seeds, ground coarsely.

Another trick I’ve learned is turning steaks frequently while they’re grilling. As far as I know, food science writer Harold McGee came up with this. It goes against the previously accepted wisdom, but it seems to keep the meat more moist and evenly cooked. Just be sure to turn the meat with tongs poking it repeatedly with a fork is a good way to lose lots of juice.

For a thin steak like a flank or spalla, the fire should be very hot, and the cooking times can be as brief as two or three minutes per turn. At that pace, you’ll probably need only two turns per side. Sear one side and then the other. On the second pass, cook the steak at a 90-degree angle to its first position to get those attractive seared grid marks. Don’t cook beyond the rare side of medium-rare or it’ll be dry and tough.

For steaks such as tri-tip that are more than three-quarters to an inch thick, remember the value of a two-stage fire. Once the coals are lighted, arrange them against one side of the barbecue so you have one area of the grill that’s very hot and another that’s more medium. (If you’re cooking with gas, turn one side to high and the other to low, or turn it off entirely.)

Sear the meat on both sides over the hot fire, then pull it over to the cooler side, turning it from time to time. You can push these to the medium side of medium-rare.

No matter the thickness of the steak, don’t forget to let it rest after you’ve removed it from the grill. This lets the meat finish cooking and the juices settle.

It might seem that it can’t make that much of a difference when a flank is only a half-inch or so thick, but it does. Carved right off the fire, the center appears spongy and juice flows everywhere. Given five minutes’ rest, the meat is cooked more evenly and there’s much less moisture loss.

When serving the leaner steaks, also remember that sauce covers a multitude of sins (both literally and figuratively). You can gain a bit more margin of error doneness-wise by spooning it over the meat. Even if it’s something as simple as good olive oil with a tease of lemon, that little bit of extra fat can be enough to rescue a flank steak that somehow went from the rare side of medium-rare to the medium side while you were finishing that last beer.

If you want to get a little fancier, what about a smear of tapenade, or a spoonful of aioli? One of my favorite steak sauces is an Argentine chimichurri, basically a kind of pesto made mostly from parsley with a to-taste assortment of other herbs tossed in. (I like a bit of mint and some dried oregano other possibilities include dried chile, cumin and fresh oregano.)

A true chimichurri is made by whisking a quickly made brine (salmuera) into the herb mixture and letting it steep overnight. But a fast version can be made by leaving out the brine. It doesn’t seem to improve over time the way the original does, but it’s still plenty good as a last-minute finish for a steak. Brush a couple of tablespoons onto the meat before grilling as well.

Carve the meat in thin slices, cutting across the grain and holding the knife at a pretty shallow angle so you’re slicing on a deep bias. The steak will fall away in wide, thin ribbons, seared on the surface and reddish pink at the center. Spoon a little sauce down the center and pass the rest at the table.

The flavor is deep and beefy with a wild herbal overtone. And unless you tell someone how much you paid for it, they’ll never guess.


  • If using pork shoulder or butt, cut off any skin and discard, and then cut the meat off the bone into chunks about 1 inch or so. In a food processor, pulse the pork in batches, about five times for a few seconds each time set aside.

Make Ahead Tips

The finished sauce (without the butter or Parmigiano) can keep for a week, covered in the refrigerator, and it can also be frozen for up to a month. Defrost frozen ragù overnight in the refrigerator and then slowly bring it to a simmer, adding a little water or broth to prevent scorching.

25 Truly Fabulous Fennel Recipes

Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory, not sweet. Raw, fennel is cool and crunchy. Cooked, fennel turns mellow and the flesh softens it is wonderful alongside fish or chicken or tossed with pasta.

In Season: Fennel season lasts from mid-fall to early spring.

What to Look For: Fennel is easily identifiable: It has a fat white bulb (like an onion) and a feathery top of green stalks and fluffy fronds (though some grocers cut these parts off). Choose firm, greenish-white fennel bulbs with no soft or brown spots. If the fronds are still attached to the bulb, they should be bright green with no signs of wilting.

How to Store: Wrapped in a paper bag and refrigerated, fennel can last three to five days. But, as bulbs tend to dry out over time, it's best to use them as soon as possible.

How to Trim and Core: Whether served raw or cooked, fennel bulbs must be trimmed first. Cut the stalks from the top of the bulb, then remove any tough outer layers. Some recipes call for the removal of the triangular core. This can easily be done with a paring knife. Fennel trimmings don't have to be thrown away. Sprinkled fronds are regularly used as a garnish for soups, stews, and pastas. The stalks add flavor to stocks or roasted poultry or fish (stuff them into the cavity).

Roasted Pork Shoulder, Fennel, Orange

  • Quick Glance
  • (6)
  • 25 M
  • 4 H, 55 M
  • Serves 6 to 8

Ingredients US Metric

  • One (3 1/2-to 4-pound) pound boneless pork shoulder (Boston butt) roast, tied*
  • 1 large orange, preferably navel or other seedless variety
  • 1 tablespoon whole fennel seeds
  • 1 tablespoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 large fennel bulb (1 lb), trimmed, halved lengthwise, and then each half cut crosswise into 3 pieces


Preheat the oven to 325°F (160°C).

Pat the pork roast dry. If your pork roast comes with a netting to hold it together, cut the netting off and tie the roast a couple times around with some kitchen twine. (There’s nothing worse than cutting off the netting after the roast is done and seeing the entire mouthwatering crust go with it.) Also, check your label to see if you have bought “enhanced” pork, which is injected with a salty brine. If so, cut the salt in the rub by half.

Zest enough of the orange to yield 2 teaspoons finely grated zest, making sure to avoid the bitter white pith beneath. Cut the orange into 8 wedges, discarding any seeds.

Finely grind the fennel seeds with a mortar and pestle or spice grinder. Add the salt, pepper, orange zest, and garlic and grind them together into a rough paste. Rub the paste all over the roast and place it in a roasting pan. Roast the pork for about 3 hours.

Add the fennel and orange wedges to the pan, tossing to coat them in the juices, and roast for another 30 minutes. Turn the fennel and orange wedges and continue to roast the pork. After 4 to 4 1/2 hours total roasting time, the meat should be completely tender and shred easily when you pull it with a fork, the fennel should be soft and caramelized, and the orange wedges should also be caramelized.

Let the roast sit for a few minutes before carving. Serve with the fennel and orange wedges.

Recipe Testers' Reviews

John Velek

This turned out great. I would not have thought of pairing fennel with pork but it was great. The orange was also nice. The pork did exactly what it said and just fell apart, was tender, moist, juicy, and tasty. I let the roast rest (tented under foil) for 15 minutes and it held the juices very well. My children said, “Daddy, this is really good. What is it ?” It was easy to make and excellent. I did need to wash the fennel bulb well, but it turned out much better than I expected. I served it with spaetzle and acorn squash.

Germaine Stafford

Oh my, how I love dishes that cook themselves, dishes that you start hours in advance, then ignore until they’re ready. When I made the paste with the orange peel and fennel seeds, I was surprised by how much it reminded me of some Indian pastes I’ve used in the past — it must have been the fennel seeds smelling like fenugreek. The whole house smelled wonderful as the pork roasted and we were pretty hungry by the time we sat down to eat. The recipe turned out exactly as was written, the meat deliciously tender, the caramelized oranges and fennel providing the perfect foil to the pork. It actually smelled so good and had been so easy to cook that we were expecting to be let down by the taste, but it was a very well- balanced dish, the meat succulent, with enough juices to serve as an orangey, fennel-y sauce. (More Arabic than Indian at the end.) My guests were silent and fast-fingered, nods and glances silent approval of what was on their plates. We’ll be making this again. Very soon.

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside.

Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside.

Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened.

Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender.

The Perfect Pork Roast Recipe with Fennel Seeds

Published: Oct 1, 2015 · Modified: Jul 30, 2019 by Bintu · This post may contain affiliate links.

A guide on how to cook the perfect roast pork (slathered with garlic and fennel seeds).

Making the perfect roast pork in our house tends to be an occasion with a triple dose of happiness. You&rsquove got anticipation hot roast pork and then lovely leftovers. So &ndash more of it please.

The anticipation is obvious. You&rsquove got this gorgeous roasting smell coming from the oven. Not just the meat but the herbs it has been slathered in. This really gets the taste buds going. You&rsquore looking at the watch, trying to make time fly until it is done. And then when it comes out of the oven, in a cloud of steam as you wait for it to rest. Oh the joy.

Then there is tucking in to the delicious slices of juicy meat, served with golden roast potatoes or warm plantains, all slathered in gravy. Any one for seconds or thirds?

THEN, the leftovers. Lovely cold pork sandwiches packed into fresh bread complete with a heaving portion of baked plantains and peanut butter gravy or caraway, apple and Brussels sprout slaw.

As you can see &ndash it is a three-pronged big deal and I love every minute of it.

A word about how to cook the perfect roast pork&hellip..
The best way to be sure that your pork is perfectly cooked is to check its temperature when roasting. The guideline is that the centre of the meat should get to 63C (145 F). Obviously, you need a fab thermometer to measure this. You then need to let it rest for a few minutes afterward before carving it up.

Nuff said &ndash here is how to cook the perfect roast pork all slathered in fennel and garlic and with a golden crispy crackling.

Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try The Perfect Roast Pork with Fennel Seeds ! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Watch the video: Συνταγή για χοιρινό με μάραθα από τον Γιώργο Πορφύρη - Καλοκαίρι not 1872019. OPEN TV (July 2022).


  1. Tular

    Well, so-so......

  2. Oliver

    Congratulations, wonderful message

  3. Amblaoibh

    This wonderful idea to have just by the way

  4. Roshin

    What a matchless topic

  5. Eadwiella

    Good things come in small packages.

  6. Vik

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