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Spring Recipes

Italian Style Roast Pork with White Wine, Garlic and Fennel

SERVES 8

This is one of my favourite family recipes for the weekend. You can leave it for hours gently bubbling away in the oven and you will have a fantastic dish at the end of the day.

Ingredients

  • 3 kg boned, rolled pork shoulder 2 tablespoons fennel seeds
  • 1 tablespoon coarse sea salt
  • 1 teaspoon black peppercorns 1 teaspoon crushed dried chillies 6 large garlic cloves, roughly chopped freshly squeezed juice of 2 lemons
  • 2 tablespoons olive oil
  • 175ml/3/4 cup dry white wine sautéed potatoes and salad or mashed potatoes and green beans, to serve
  • a large roasting pan with a rack an ovenproof

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6. Cut deep slits in the pork skin with a sharp knife.
  2. Grind the fennel seeds, salt, peppercorns and chillies using a pestle and mortar.
  3. Add the chopped garlic and pound to a rough paste. Using your hands, smother the paste all over the pork, working it into the slits.
  4. Put the pork on a wire rack and place it over a roasting pan. Cook, skin-side up in the preheated oven, for 25–30 minutes.
  5. Remove the pork from the oven and reduce the heat to 120°C/fan 100°C/gas ½. Turn the pork over and pour half the lemon juice and all of the olive oil over it. Return the pork to the oven and cook for at least 7 hours, checking it every couple of hours. About halfway through the cooking time, spoon off the excess fat and squeeze the remaining lemon juice over the meat.
  6. About 30 minutes before the pork is due to be cooked, remove it from the oven and increase the heat to 220°C/fan 200°C/gas 7.
  7. Transfer the pork, skin-side up, to a clean ovenproof dish and, when the oven is hot, return the pork to the oven for about 15 minutes to crisp up the crackling.
  8. Remove from the oven and let rest. Pour off any excess fat from the original roasting pan and add the wine and 175 ml/3/4 cup water. Heat gently on the top of the stove, working off any sticky burnt-on bits from the edges of the pan and simmer for 10 minutes.
  9. Strain the juices through a sieve/strainer and keep them warm.
  10. Carve the pork into thick slices. Put a few slices on each of eight warmed plates and pour some of the pan juices over the top.
  11. You could serve this with sautéed potatoes and salad.

What to drink

If you want to stick to white, a quality Pinot Grigio or Italian Soave would be perfect with this dish. Or try a Chianti Classico.

Recipes are from Wine Lover’s Kitchen by Fiona Beckett, with photography by Mowie Kay. Published by Ryland Peters & Small and available from all good booksellers.

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