FENNEL & LEMON PORK SHOULDER ROAST WITH GRAVY
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
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