Name: Italian braised pork
Cook time: 180 min
Total time: 180 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1.5 kilogram pork shoulder, rolled and tied; 2 clove garlic, crushed; 1 medium brown onion (150g), chopped coarsely; 1/2 small fennel bulb (100g), chopped coarsely; 8 slices hot pancetta (120g), chopped coarsely; 1 tablespoon tomato paste; 1/2 cup (125ml) dry white wine; 400 gram can whole tomatoes; 1 cup (250ml) chicken stock; 1 cup (250ml) water; 2 sprigs fresh rosemary; 2 large fennel bulbs (1kg), halved, sliced thickly; Spice rub; 1 teaspoon fennel seeds; 2 teaspoon dried oregano leaves; 1/2 teaspoon cayenne pepper; 1 tablespoon cracked black pepper; 1 tablespoon sea salt; 2 teaspoon olive oil

Italian braised pork

Shoulder is a great cut for a recipe like this Italian braised pork as it stays tender and moist without being fatty. Ask your butcher to bone, roll and tie the cut for you.

Photographer: Joshua Dasey — Italian braised pork

Ingredients

2 tablespoon olive oil

1.5 kilogram pork shoulder, rolled and tied

2 clove garlic, crushed

1 medium brown onion (150g), chopped coarsely

1/2 small fennel bulb (100g), chopped coarsely

8 slices hot pancetta (120g), chopped coarsely

1 tablespoon tomato paste

1/2 cup (125ml) dry white wine

400 gram can whole tomatoes

1 cup (250ml) chicken stock

1 cup (250ml) water

2 sprigs fresh rosemary

2 large fennel bulbs (1kg), halved, sliced thickly

Spice rub

1 teaspoon fennel seeds

2 teaspoon dried oregano leaves

1/2 teaspoon cayenne pepper

1 tablespoon cracked black pepper

1 tablespoon sea salt

2 teaspoon olive oil

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Heat oil in large flameproof casserole dish on stove top; cook pork, uncovered, until browned all over.

3.Meanwhile, combine ingredients for spice rub in small bowl.

4.Remove pork from dish; reserve 1 tablespoon of the oil in dish; discard remainder. Cook garlic, onion, chopped fennel and pancetta in same heated dish, stirring, until onion softens. Add paste; cook, stirring, 2 minutes.

5.Meanwhile, rub pork with spice rub.

6.Return pork to dish with wine, undrained tomatoes, stock, the water and rosemary; bring to the boil; cover. Transfer dish to oven; cook 1 hour.

7.Add sliced fennel to dish; cover. Return dish to oven; cook 1 hour. Remove pork from dish; discard pork rind. Cover pork to keep warm.

8.Meanwhile, cook braising liquid in dish, uncovered, over medium heat on stove top until thickened slightly. Serve sliced pork with sauce.

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