Slow Cooked Pork Scotch Roast with Dumplings

Ingredients

• 2 kg boneless pork scotch roast, cut into 5cm pieces
• ½ cup plain flour, for dusting
• 1 Tbsp sweet paprika
• 4 Tbsp olive oil
• Sea salt
• 2 Tbsp olive oil
• 2 brown onion, thinly sliced
• 2 carrots, peeled and finely diced
• 3 celery stalks, chopped
• 4 garlic cloves, crushed
• 500g Swiss brown mushrooms, thickly sliced
• 1 Tbsp fennel seeds
• 4 large sprigs thyme, picked
• 4 sprigs rosemary, whole
• 1 ½ cups chicken stock + 1 ½ cups water
• 1 Tbsp apple cider vinegar
• 400g self-raising flour, plus extra
• 2 Tbsp fennel seeds, roughly crushed
• 400g greek yogurt
• 1 Tbsp Dijon mustard
• Salt
• pepper
• 2 Tbsp butter, melted
• Salad greens