Roast Pork with Fennel

Name: Roast Pork with Fennel
Ingredients: approximately 300g of deboned pork shoulder per person; 5ml flaked salt; 2 onions coarsely chopped; 3 cloves garlic crushed; 20ml beef stock powder; 5ml coarsely ground black pepper; 10ml fennel seeds lightly bruised (I use a pestle & mortar); 500ml good quality stock or white wine, or a mix of the two (plus extra to top up); Stems and leaves from 2-3 fennel bulbs (use the bulbs in Fennel & Onion Bake); 2-3 Granny Smith Apples, skin on, cored, cut into 6-8 wedges; 3-4 pears, skin on, cored, cut into 6-8 wedges; 8-10 apricots, stone removed and halved

foodwinegarden.com

You need approximately 300g of deboned pork shoulder per person It must have the skin on to form crackling If the butchery has rolled it and placed it in a net, remove the net and flatten the...

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Cooking tools:

Mortar and pestle
Roasting pan
Oven
Refrigerator
Baking sheet
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Saucepan
Pepper mill
Garlic press

Ingredients

approximately 300g of deboned pork shoulder per person
5ml flaked salt
2 onions coarsely chopped
3 cloves garlic crushed
20ml beef stock powder
5ml coarsely ground black pepper
10ml fennel seeds lightly bruised (I use a pestle & mortar)
500ml good quality stock or white wine, or a mix of the two (plus extra to top up)
Stems and leaves from 2-3 fennel bulbs (use the bulbs in Fennel & Onion Bake)
2-3 Granny Smith Apples, skin on, cored, cut into 6-8 wedges
3-4 pears, skin on, cored, cut into 6-8 wedges
8-10 apricots, stone removed and halved