ROASTED PORK, FENNEL, AND ONIONS
Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter.
Provided by Christine L.
Categories Meat and Poultry Recipes Pork
Time 1h50m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
- Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
- Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
- Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
- Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
- Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 14.7 g, Cholesterol 72.6 mg, Fat 17.4 g, Fiber 3.3 g, Protein 23.9 g, SaturatedFat 6.2 g, Sodium 152.4 mg, Sugar 5.4 g
OVERNIGHT SLOW ROASTED PORK
For that feast you are planning! This makes the most meltingly tender pulled pork. This calls for a whole shoulder, but I have done this with a Boston Butt(with skin on) with good results. From Jamie Oliver.
Provided by TJW2725
Categories Pork
Time 10h
Yield 20-30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to maximum.
- Smash fennel seeds with salt in a mortar and pestle until fine.
- Put the veggies, garlic, and thyme sprigs into a large roasting tray.
- Pat shoulder with olive oil and put on top of the veggies. It is IMPERATIVE that it covers all the veggies, or they will burn, and your sauce will not work.
- If you use a Boston Butt be sure to reduce cooking time!
- Massage with the powdered fennel, rubbing into the scores.
- Put into max heated oven for 20-30 minutes, or until it is beginning to color, then turn down to 250F and cook for 9-12 hours or until you can pull it with a fork (198 internal temp).
- Tip all the wine into the roasting tray and let it cook for another hour until you have a nice thick sauce.
- Remove and let rest for a half hour, before moving to a very large cutting board.
- Mash up the veggies in the tray with a potato masher. Add chicken stock, and boil until you have a nice gravy. You may need to thicken it.
- Serve with braised greens, baked beans and the lovely gravy. Yum!
Nutrition Facts : Calories 652.3, Fat 45.4, SaturatedFat 15.7, Cholesterol 177.8, Sodium 567.1, Carbohydrate 7.3, Fiber 1.5, Sugar 1.9, Protein 44.3
FOREVER ROASTED PORK
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 9h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring pork to room temperature by removing it from refrigerator 1 to 2 hours before cooking.
- Preheat the oven to 275 degrees F.
- Heat the olive oil in a large skillet over medium heat until hot. Add the onions, cover pan, reduce the heat to medium-low and cook until light brown, about 3 to 4 minutes. Add the sage and season with salt and pepper. Cook until the onions cease throwing off water, about 3 minutes. Remove from heat, allow to cool on plate.
- Peel back the pork skin, and spread a good amount of the fennel spice and add the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the remaining fennel spice.
- Arrange the meat on a rack in a casserole pan lined with foil, drizzle with more olive oil and cook until the meat is very tender, about 8 hours. It is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day. It does not need to be attended.
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
ROASTED PORK WITH FENNEL SPICE RUB
Provided by Michael Chiarello : Food Network
Yield 8 servings
Number Of Ingredients 12
Steps:
- PORK: Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook until the onions stop releasing water (about 3 minutes). Add the water, cover and cook until the onions are very tender (about 10 minutes). Uncover and saute until the onions are very soft and the pan is dry again (about 2 minutes). Season well with salt and pepper.
- Preheat the oven to 275 degrees F. Peel back the pork skin and spread the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the Fennel spice. Arrange the meat on a rack in a roasting pan and cook until the meat is very tender (approx. 6-8 hours). The meat is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight or put it in the oven in the morning and let it cook all day - it doesn't need to be attended.
- FENNEL SPICE RUB: Put the fennel seeds, coriander seeds and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light-brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades. Pour the seeds into a blender or spice grinder and add the salt. Blend to a fine powder, shaking the blender or grinder occasionally to redistribute the seeds. Store in a tightly-sealed glass jar in a cool, dry place, or freeze.
FOREVER ROASTED PORK
A Michael Chiarello recipe. Made this up yesterday because I was craving delicious, fall-apart tender pork and this really fit the bill. This is Recipe #107646, which you need for this recipe and is easy to make and good for so many other dishes! This delicious roast requires long, slow cooking. I say it was worth the wait!
Provided by evelynathens
Categories Ham
Time 8h25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large saute pan over medium heat until hot; add the onions and a pinch of salt and pepper; reduce the heat to medium-low and cook for about 1 minute; add the sage and cook until the onions cease throwing off water, about 3 minutes; add the water, cover, and cook until the onions are very tender, about 10 minutes; uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes; season well with salt and pepper.
- Preheat the oven to 275 degrees fahrenheit; peel back the pork skin and spread the onions directly on the fat layer; fold the skin back over the onions and tie closed with kitchen string (I didn't do this - just patted everything into place); season well all over with the fennel spice.
- Arrange the meat on a rack in a roasting pan and cook until the meat is very tender, 6 to 8 hours; it is ready when it pulls away easily if picked at with a pair of tongs; it is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day; it does not need to be attended.
More about "overnight slow roasted fennel pork recipes"
JAMIE’S 6 HOUR SLOW ROAST PORK SHOULDER (MY FENNEL CRACKLING!)
From izabellanatrins.com
Servings 6Published 2016-12-17Category Main Dish
- As soon as you bring it home, unwrap the pork and dry the skin well. Leave it loosely wrapped in the fridge so the skin can dry out overnight. At least an hour before you want to cook it, take the pork out of the fridge and let it come up to room temperature.
- Preheat the oven to 220°C/425°F/gas 7 (If you have a fan oven, lower the cooking temperatures by 10-20 degrees).
- Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat.
- Mix the sea salt, black pepper and ground fennel seeds together well. Rub the seasoning mixture right into all the scores you’ve just made. Gently pull the skin apart to make sure the mixture get right down into the fat.
- Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling.
- At this point, turn the heat down to 150-170°C/325°F/gas 3. Cover the pork snugly with 'tent' of waxed paper to protect the meat and then a double layer of tented tin foil to keep in the heat.
- Remove the pork from the oven, take off the waxed paper and foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and keep it in the fridge for another day.
- Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender.
- Transfer the meat to a serving dish or platter, cover again with the waxed paper and tin foil and leave to rest while you make the gravy.
- If there is a lot of fat in the tray, spoon some of it away, then add the stock (or replace with water,) and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray.
JAMIE OLIVER OVERNIGHT SLOW-ROASTED PORK RECIPE
From delish.com
5/5 (1)Category Christmas, Dinner, Main DishServings 12Estimated Reading Time 3 mins
- Preheat your oven to maximum. Smash the fennel seeds with the salt in a pestle and mortar until fine.
- Now massage all the smashed fennel seeds into the skin of the pork, making sure you push them right into all the scores to maximize the flavor.
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- For the pork, preheat the oven to 230C/450F/Gas 8. Using a small, sharp knife, score the whole skin of the shoulder with deep cuts about 5mm/¼in wide.
- Smash the garlic with the fennel seeds, then mix with salt, pepper and chilli to taste. Rub and push this mixture into and over the skin and all the surfaces of the meat.
- Place the shoulder on a rack in a roasting tin and roast for 30 minutes or until the skin begins to crackle up, blister and brown. Turn the shoulder and pour over half the lemon juice and 2 tbsp olive oil.
- Turn the oven down to 110C/225F/Gas ½ and leave the meat to roast overnight, or all day (from 8 - 24 hours). Turn over occasionally and baste with extra lemon juice and if necessary a little oil.
- The shoulder is ready when it is completely soft under the crisp skin. You can tell by pushing with your finger - the meat will give way and might even fall off the bone.
- Serve with batons of roasted carrots and parsnips which have been tossed in a little olive oil and honey and roasted for about 30 minutes at 200C/400F/Gas 6.
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