Recipe Fennel, black pepper and lemon slow-roasted pork shoulder : Practical and Delicious

Recipe Fennel, black pepper and lemon slow-roasted pork shoulder : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Fennel, black pepper and lemon slow-roasted pork shoulder. You are currently reading Recipe Fennel, black pepper and lemon slow-roasted pork shoulder : Practical and Delicious. This recipe is the creation of the chef Liz Macri. Recipe Fennel, black pepper and lemon slow-roasted pork shoulder requires 40m, cook 3h and serve 8. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Make the most of the winter season's bounty - try this Fennel, black pepper and lemon slow-roasted pork.

Ingredients:

9 Ingredients

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  1.6kg boned and rolled pork shoulder
  
  
  


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  2 tsp fennel seeds
  
  
  


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  2 tsp coriander seeds
  
  
  


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  1 tsp black peppercorns
  
  
  


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  1 tsp dried chilli flakes
  
  
  


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  2 tsp sea salt
  
  
  


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  4 garlic cloves, crushed
  
  
  


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  1 tbsp finely grated lemon rind
  
  
  


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  2 tbsp olive oil
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

2 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160°C/140°C fan-forced. Remove pork from netting and unroll. Place on a board. Pat dry with paper towel. Re-roll pork. Tie with kitchen string at 3cm intervals to secure. Using a mortar and pestle, crush fennel seeds, coriander seeds and peppercorns. Transfer to a bowl. Stir in chilli, salt, garlic, lemon rind and oil. Rub fennel mixture over pork. Place pork on a wire rack in a large roasting pan.
  
  
  


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  Step 2
  
  
  
  
  Roast for 2 hours 30 minutes. Increase heat to 220°C/200°C fan-forced. Cook for 20 to 30 minutes or until crackling is golden and crisp. Cover loosely with foil. Rest for 20 minutes. Slice. Serve.
  
  
  

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