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Slow-roasted pork shoulder with fennel

"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."

You'll need

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.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

2012 Shobbrook Sangiovese.

Featured in

Jun 2014

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