- February 2009
- For 4-6 people
- Takes 5 minutes to make, 8 hours 45 minutes to cook
Slow-roasted pork is a timeless, tender classic – and it’s ideal if you’re feeding a crowd or looking for a Sunday dinner alternative. This recipe will take you only about five minutes to prepare, then it spends an incredible eight hours in the oven. The chump end is the best part of a pig for this roast.
- 10.2g fat (3.5g saturated)
- 1.5g (1.4g sugars)
For 4 servings
- 2.25kg piece chump end of pork, on the bone, skin scored
- 1 tbsp sea salt
- 1 tbsp fennel seeds
- 300ml dry cider
- Grated zest of 1 lemon
- 2 fennel bulbs, quartered
- 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.
- 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.
- 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.
- Serve the pork with the roasted fennel and mashed or baked potatoes.
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