Braised white beans
A healthy and delicious side dish, packed full of unforgettable flavours - try it with a roast
Slow-roasted pork with fennel & black pepper
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 8
Skip to ingredients
- 2kg rolled, boned porkshoulder joint
- 3 garlic clovesfinely chopped
- 1 tbsp fennel seedcrushed
- 1 tbsp black peppercorncrushed
- 1 tbsp chopped rosemary
- 2 bay leavesfinely chopped
- 300ml dry white wine
Nutrition: per serving
- kcal436
- fat26g
- saturates10g
- carbs3g
- sugars2g
- fibre0g
- protein44g
- salt0.94glow
Method
step 1
Cut the string from the joint and unroll it. Flatten out as much as possible, cutting through any thick pieces if necessary to give you an even thickness of meat. Mix the garlic, fennel, pepper, rosemary, bay and 1 tsp salt. Sprinkle evenly over all sides of the pork and massage it in. Place on a platter, cover loosely with foil and chill for at least 4 hrs or up to 24 hrs.
step 2
Re-roll the joint and tie at intervals along its length with string. Bring to room temp an hr before roasting and heat oven to 180C/160C fan/gas 4. Roast the pork in a roasting tin for 2 hrs, basting occasionally and adding the wine after 1 hr. Remove from the oven, transfer to a platter and pour over the pan juices. Cover tightly with foil and leave to rest for 15 mins. Serve with beans (see 'Goes well with') and salad (see below).
