Make this deliciously hearty winter pork and vegetable meal without breaking the bank.
Ingredients
- 1.7kg-piece small pork shoulder or leg roast, rind removed leaving fat intact
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 brown onions, halved, cut into thin wedges
- 2 baby fennel, trimmed, quartered
- 420g Baby Coliban (Chat) potatoes, unpeeled, cut into 1cm-thick slices (see note)
- 4 garlic cloves, thinly sliced
- 2 teaspoons fennel seeds
- 2 tablespoons brandy or white wine
- 1 tablespoon brown sugar
- 185ml (3/4 cup) Massel chicken style liquid stock (see note)
- 2 dried bay leaves
- Steamed green round beans, to serve
Method
- Step 1Preheat oven to 190ºC. Use unwaxed white kitchen string to tie the pork 3 times. Rub with half the oil. Sprinkle over the salt and rub into the pork. Season with pepper. Heat the remaining oil in a large heavy-based flameproof baking dish over high heat. Cook the pork for 5 minutes, turning, until golden. Transfer pork to a plate.
- Step 2Reduce heat to medium-high. Add the onion, fennel, potato, garlic and fennel seeds to the dish. Cook, stirring, for 3-4 minutes or until onion is golden. Stir in the brandy or wine. Add the sugar, stock and bay leaves. Stir to combine.
- Step 3Place the pork in the dish, fat-side up. Bake for 40-45 minutes or until the vegetables are caramelised and the pork is cooked through. Cover the pork with foil and set aside for 10 minutes to rest before carving.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1580 kj
Energy
11g
Fat Total
3g
Saturated Fat
3g
Fibre
49g
Protein
133mg
Cholesterol
675.95mg
Sodium
6g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
If Baby Coliban (Chat) potatoes are unavailable, use small Lady Christl potatoes.
Make sure you use gluten-free stock if you want this recipe to be gluten free.
- Author: Kerrie Ray
- Image credit: Steve Brown
- Publication: Australian Good Taste
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