• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, D
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2kg pork scotch (pork neck)

  2. 1 clove garlic, peeled

  3. 1 teaspoon fennel seeds

  4. teaspoon salt

  5. teaspoon black peppercorns

  6. 1 tablespoon olive oil

  7. 2/3 cup (160ml) dry white wine

  8. 1/3 cup (80ml) chicken stock

  9. 6 small (1 1/4kg) fennel, halved

  10. 80g butter, chopped

  11. 3 cloves garlic, sliced thinly, extra

  12. NOTE: This recipe is best cooked close to serving.

Instructions Jump to Ingredients ↑

  1. Tie pork with string at 2cm intervals. Pound garlic, seeds, salt and pepper until coarsely crushed. Rub over the pork.

  2. Preheat the oven to slow (150C). Heat oil in a large flameproof baking dish, add pork and cook until well browned all over. Add wine to the dish and bring to the boil. Add stock, then cover dish tightly with foil. Bake in a slow oven for 1½ hours.

  3. Add the fennel to the dish; then dot the fennel with the butter and extra garlic. Cover the dish and bake for a further one hour 15 minutes, basting and turning the fennel and pork twice during cooking.

  4. Increase the oven temperature to hot (220C). Remove foil from the dish and spoon pan juices over the pork and fennel. Bake, uncovered, for a further 20 minutes or until browned. Remove the pork and fennel from the dish, cover and stand for 15 minutes.

  5. Place the baking dish over heat; bring pan juices to the boil, simmer, uncovered, until reduced to 2 cups (500ml).

  6. Serve the pork sliced with the fennel and pan juices.

  7. Not suitable to freeze. Not suitable to microwave.

  8. Photographed by Brett Stevens.


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