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FTLOE

Entertaining Made Easy

17/08/2016

Slow Roasted Chilli & Fennel Pork

I love slow cooked pork dishes – this is great as without the rind, it is not overly rich and fatty!  The original recipe came from an Australian Women’s Weekly Cookbook and has been greatly modified.

Hints & Tips

  • Leftover pork shoulder can be chopped into pieces and added to my Bolognese Sauce to create a fabulous sauce to have with fresh pasta!
  • GF, DF, SF.

 

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Created by Kay Shafi-Roden on 17/08/2016

  • Category: Baking & Roasting, Dairy Free, Gluten Free, Main Course, Pork, Sugar Free

Ingredients

  • 2 kilograms Pork Shoulder, Boneless Without Rind, Cut into Large Chunks
  • 2 Large Brown Onions, Chopped Coarsely
  • 1/2 cup Olive Oil
  • 12 Cloves Garlic, Minced
  • 2 tablespoons Cracked Black Pepper
  • 2 tablespoons Sea Salt
  • 5 tablespoons Dried Chilli Flakes
  • 6 tablespoons Fennel Seeds
  • 1 Lemon
  • 1 cup Chicken Stock

Instructions

  1. Grate rind from lemon and chop lemon into small chunks.
  2. Cook fennel seeds in a dry, large frying pan until fragrant. Using a mortar and pestle or coffee grinder, crush fennel seeds.
  3. Add chilli, salt, pepper, garlic, lemon rind and 4 tablespoons of olive oil and mix to a paste.
  4. Heat remaining oil in a pan. Cook pieces of pork shoulder in the pan until browned all over.
  5. Spread fennel mixture all over pieces of pork.
  6. Place onion, stock and chopped lemon in base of 4.5l slow cooker.
  7. Top with pork. Cook, covered, on low for 10 hours.
  8. Remove pork from cooker. Stand for 10 minutes, covered, before serving.
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