FENNEL PORK RECIPES

FENNEL RECIPES - BBC GOOD FOOD

Fennel recipes - BBC Good Food image

Play around with this delicate aniseed-flavoured bulb. With its bulbous white body and dill-like fronds, this vegetable is mild and versatile.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

ROAST LOIN OF PORK WITH FENNEL RECIPE | INA GARTEN | FOOD ...

Roast Loin of Pork with Fennel Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Categories main-dish

Total Time 2 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 cloves garlic, minced
Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup Dijon mustard
1 (3-pound) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes (red or white-skinned), cut in quarters
2 yellow onions, thickly sliced
4 tablespoons good olive oil
4 tablespoons unsalted butter, melted

Steps:

Preheat the oven to 425 degrees F.
With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

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1. Preheat the oven to its highest temperature.
2. Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
3. Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
4. Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
5. Roughly chop the carrots and celery, then throw these into a roasting tray. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
6. Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
7. Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. When the time's up, carefully open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
8. Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the gravy.
9. Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
10. Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
11. Remove the crackling from the top of the belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.

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1. Leave the pork uncovered in the fridge overnight to dry out the skin.
2. Preheat the oven to full whack (240°C/475°F/gas 9).
3. Carefully score the pork skin with a sharp knife or scalpel.
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8. Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
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