Roast pork with fennel

Ingredients 9
Servings 2


Serving Change
  • 3
    cloves garlic, crushed
  • 10
  • 10
    fennel seeds
  • 65
    olive oil
  • 750
    white wine
  • 2
    leg of pork on the bone, rind removed but reserved
  • coarsely ground black pepper
  • 2
    sprigs rosemary
  • 90
    marsala or port


Preheat the oven to 180 ºC. Mix the crushed garlic, salt, fennel seeds and olive oil. Add 125 ml (1/2 cup) of the wine and mix to form a paste. Make incisions in the fatty layer of the pork and spread the paste over the entire surface. Season with black pepper and place in a roasting pan. Cut the rind into pieces and arrange on a separate baking sheet. Place in the oven with the leg and bake until crisp. Add the rest of the wine and rosemary sprigs to the roasting pan with the leg of pork and roast for 45 minutes. Reduce the oven temperature to 160 ºC and roast for another 2 to 2 1/2 hours. Remove from the roasting pan and leave to rest for 10 minutes. Skim the fat off the pan juices and add the marsala or port. Simmer until a syrupy sauce forms. Spoon the sauce on top of the meat. Serve lukewarm with the crackling.

Read more on: roast  |  pork


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