FEN­NEL & LEMON PORK SHOUL­DER ROAST WITH GRAVY

NZ House & Garden - Country Living - - Scandi Design Home-made -

For crisp crack­ling, be sure to score the skin.

1.4kg piece of boned pork shoul­der

(prefer­ably belly- cut), skin scored

1 ta­ble­spoon fen­nel seeds, toasted

Juice of 1 lemon

2 ta­ble­spoons olive oil

1 cup water

½ cup white wine

Flaky sea salt

Gravy:

2 ta­ble­spoons but­ter

1 ta­ble­spoon flour

Strained stock from roast, with as much fat

as pos­si­ble re­moved

Veg­etable cook­ing water or veg­etable stock

1-2 ta­ble­spoons sherry

1-2 ta­ble­spoons dark mus­co­v­ado sugar

Dash of soy sauce

Heat oven to 200° C. Take a roast­ing pan not much big­ger than the piece of pork and line with foil or bak­ing pa­per. Place meat in pan, skin side down. Add fen­nel seeds, lemon juice and olive oil and sea­son with salt and pep­per. Mas­sage into pork. Pour water and wine around pork and bake for 20 min­utes.

Lower heat to 170° C and cook 35 min­utes. Re­move pan from oven and turn pork skin side up. Pat dry with a pa­per towel and sprin­kle lib­er­ally with flaky sea salt, rub­bing it into the skin if pos­si­ble.

Re­turn pork to oven for 35-45 min­utes or un­til cooked to your lik­ing ( pork is best not over­cooked). Re­move pan from oven and drain any juices into a jug for gravy.

Turn oven to grill and cook pork un­til crack­ling is crisp. Set meat aside to rest while mak­ing gravy.

Gravy: Melt but­ter in a shal­low pan. Add flour and stir un­til it starts to brown. Add stock from roast­ing pan, about 1 cup veg­etable cook­ing water and 1 ta­ble­spoon each sherry and sugar. Stir un­til gravy thick­ens. Sea­son and add a dash of soy. Taste and add more stock, sugar or sherry as pre­ferred. Serves 6

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