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Slow-Roasted Fennel Seed and Chilli-Crusted Pork with Hispi Cabbage and Crème Fraîche Mash

Slow-roasted pork shoulder with a spicy fennel crust, served alongside creamy chive mash and buttery sautéed Hispi cabbage.

DinnerPorkMain CourseRoastSlow-Cooked
Estimated Nutrition
Calories
2460
kcal / serving
9840 kcal total
Carbs
48.8g
per serving
195.2 g total
Fat
172.6g
per serving
690.4 g total
Protein
183.1g
per serving
732.5 g total
Cook Time
260
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Crème Fraîche
50
g
Butter
Fruits
2
piece
Lemon
zest only
Liquids
150
ml
Water
Meat
3.5
kg
Pork Shoulder
boneless
NutsSeeds
2
tbsp
Fennel Seed
2
tbsp
Sea Salt
rough
2
cloves
Garlic
peeled
5
tbsp
Chive
finely chopped
1
set
Salt And Freshly Ground Black Pepper
to taste
OilsFats
4
tbsp
Extra Virgin Olive Oil
Vegetables
2
piece
Red Chilli
roughly chopped
1
kg
King Edward Potatoes
peeled and cut into chunks
1
head
Hispi Cabbage
finely sliced

Method

1
2
3
4
5
6
7
8
9
10
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