Hospitality at Home | Roast Pork Shoulder & Potato and Fennel Gratin

Home sweet home cooking!
Roast Pork Recipe by The Big Group

This Easter is going to be small and intimate, family-focused and full of homestyle comfort.

This is one of our favourite recipes, as it requires minimal preparation, can be prepared in advance, and tastes amazing. Gives you more time to relax, spend time with your family and sneak in chocolate here and there!

The key to these dishes is beautiful, fresh produce. You want your lunch to look crunchy and delicious. We have opted for potato, fennel and harvest herbs as they are readily available at this time of year at your local supermarket or market.

We’re big believers in shopping locally, especially during times like this, so if you can support your local butcher and market this Easter, please do. We’ve partnered up with Prahran Market to ensure you can always get fresh produce delivered to your door, so click here to find out more.

PORK INGREDIENTS

1 x 5 kg shoulder of pork, bone in, skin removed and reserved
Olive oil
4 onions
2-3 eating apples
3 sticks of celery
1 bulb of garlic
1 bunch of fresh sage (30g)
4 fresh bay leaves
1 x 500 ml bottle of cider
2 tablespoons fennel seeds
2 whole cloves
2 dried chillies

GRATIN INGREDIENTS

1.5 kg Maris Piper potatoes 
5 bulbs of fennel 
4 cloves of garlic 
4 anchovy fillets 4 sprigs of fresh rosemary 
1 whole nutmeg, for grating 
100 g Parmesan cheese 
400 ml double cream 
200 ml single cream

Recipe by The Big Group
Potato Fennel Gratin Recipe by The Big Group
METHOD 
  1. Preheat the oven to full whack 240°C.
  2. Toss the reserved pork skin in a little oil and sea salt (you can either slice it into long, thin strips or leave as one piece), lay it flat on a tray and roast until perfectly golden and crisp, keeping a close eye on it, then remove.
  3. Peel the onions, then cut into wedges with the apples. Trim and roughly chop the celery and break the garlic bulb into cloves.
  4. Scatter it all in your largest roasting tray with the sage and bay leaves, pour in the cider and add a good splash of water.
  5. Bash the fennel seeds, cloves, dried chillies and 1 heaped teaspoon of salt to a fine dust in a pestle and mortar, then massage all over the pork with a drizzle of oil.
  6. Sit the pork in the tray, cover tightly with a double layer of tin foil, place in the oven and turn the temperature down to 130°C.
  7. Roast for 10 to 12 hours, or until the meat pulls easily away from the bone, then remove from the oven and cover with a couple of clean tea towels to keep warm.
  8. Turn the oven up to 200°C.
  9. Peel the potatoes, then cut lengthways into wedges along with the fennel. Parboil in a couple of pans of boiling salted water – the potatoes for 7 minutes and the fennel for 6 – then drain, leave to steam dry completely, and place in a large, high-sided roasting tray (25cm x 35cm).
  10. Peel the garlic and blitz until fine with the anchovies, rosemary leaves and a good splash of boiling water in a blender.
  11. Finely grate in half the nutmeg and most of the Parmesan and pour in the cream. Add a pinch of salt and pepper, blitz again, then pour over the veg.
  12. Grate over the remaining Parmesan and bake at the bottom of the oven for 45 to 50 minutes, or until golden and bubbling.
  13. Serve everything in the middle of the table with a whole load of simply steamed seasonal greens. You’ll get a natural brothy gravy underneath the pork – reduce it on the hob before serving, if desired.

Credits: Original recipe by Jamie Oliver

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