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Braised pork with fennel and potato

  • 0:20 Prep
  • 0:55 Cook
  • 6 Servings


  • 1.7kg-piece small pork shoulder or leg roast, rind removed leaving fat intact
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 brown onions, halved, cut into thin wedges
  • 2 baby fennel, trimmed, quartered
  • 420g Baby Coliban (Chat) potatoes, unpeeled, cut into 1cm-thick slices (see note)
  • 4 garlic cloves, thinly sliced
  • 2 teaspoons fennel seeds
  • 2 tablespoons brandy or white wine
  • 1 tablespoon brown sugar
  • 185ml (3/4 cup) Massel chicken style liquid stock (see note)
  • 2 dried bay leaves
  • Steamed green round beans, to serve


  • 1
    Preheat oven to 190ºC. Use unwaxed white kitchen string to tie the pork 3 times. Rub with half the oil. Sprinkle over the salt and rub into the pork. Season with pepper. Heat the remaining oil in a large heavy-based flameproof baking dish over high heat. Cook the pork for 5 minutes, turning, until golden. Transfer pork to a plate.
  • 2
    Reduce heat to medium-high. Add the onion, fennel, potato, garlic and fennel seeds to the dish. Cook, stirring, for 3-4 minutes or until onion is golden. Stir in the brandy or wine. Add the sugar, stock and bay leaves. Stir to combine.
  • 3
    Place the pork in the dish, fat-side up. Bake for 40-45 minutes or until the vegetables are caramelised and the pork is cooked through. Cover the pork with foil and set aside for 10 minutes to rest before carving.

Source: taste.com.au


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