Slow-roasted chilli and fennel pork
Ingredients Method Using a sharp knife, score pork rind in a criss-cross pattern. Coarsely grate rind from lemon; chop lemon coarsely.
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Ingredients
- 1 kilogram piece pork shoulder on the bone, rind on
- 1 medium lemon (140g)
- 1 1/2 tablespoon fennel seeds
- 2 teaspoons dried chilli flakes
- 2 teaspoons sea salt
- 1/2 teaspoon cracked black pepper
- 3 cloves garlic, chopped coarsely
- 1/3 cup (80ml) olive oil
- 1 large brown onion (200g), chopped coarsely
- 1/2 cup (125ml) chicken stock
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