Slow-roasted pork recipe

By Angela Boggiano

  1. Serves 6
  2. Takes 5 minutes to make and 8 hours 45 minutes to cook
  3. Rating

Pork and fennel are a match made in heaven. Pop the pork on in the morning, forget about it and then enjoy the rest of the day. Perfect for entertaining. The chump end is the best part of a pig for this roast.

tried and tested
Slow-roasted pork


  1. 2.25kg piece chump end of pork, on the bone, skin scored
  2. 1 tbsp sea salt
  3. 1 tbsp fennel seeds
  4. 300ml dry cider
  5. Grated zest of 1 lemon
  6. 2 fennel bulbs, quartered


  1. 1. Preheat the oven to 140°C/fan120°C/gas 1. Place the pork in a roasting tin, skin-side up, and rub the salt and fennel seeds into the skin, pushing them into the incisions.
  2. 2. Pour the cider around the meat and scatter with the lemon zest. Cover the tin with a large sheet of foil and slow-roast for at least 8 hours, basting the meat occasionally.
  3. 3. Turn the oven temperature up to 220°C/fan200°C/gas 7, remove the foil, add the fennel bulbs and cook, uncovered, for 45 minutes to really crackle up the skin.
  4. 4. Serve the pork with the roasted fennel and mashed or baked potatoes.

Nutritional info

Per serving: 324kcals, 10.2g fat (3.5g saturated), 55g protein, 1.5g carbs, 1.4g sugar, 1.6g salt

Wine Recommendation

Drink good-quality cider here, or go for a rich white for those fennel and lemon flavours. Try a South African Chenin Blanc.


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August 12

This is divine the meat is so tender you can cut the pork with a spoon, but in my opinion 6 hours is a touch too long.

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