Friday, August 1, 2014

Orange, Sage & Fennel Roasted Pork

3-4 lbs piece pork shoulder

1 orange
1 fennel bulb
1 medium onion
3-4 garlic cloves
1 tsp paprika
1 tsp cayenne pepper
1 tbsp coarse sea salt
4-5 whole leaves sage
2-3 sprigs fresh thyme
1-2 small sprigs rosemary

Preheat the oven to 300F

Clean the garlic clove, and cut into "sticks" (cut in half lengthwise, and then again). Peel the orange, making sure the peel doesn't have any white. Cut into strips. Make 10-12 small incisions or slits in the pork shoulder. Don't go too deep. Work a little piece of garlic and 1-2 strips of orange in each slit.

Slice the fennel and onion, and place both in the bottom of a roasting pan. Rub the paprika and cayenne pepper on the meat, sprinkle on the coarse salt. Place the meat on top of the fennel-onions, and cover with the thyme, the rosemary, and finally the sage.

Roast the pork for 2 hours in the moderate oven. Take out, lower the temperature to 280F. Add a cup of water to the roasting pan, cover the pork with foil, and place the pan back into the oven to roast covered for another 2 hours.

Take out, strain the juices. Reduce the pan jus a little, and taste (careful not to add salt. And if already too salty, add some water). You can do all this ahead of time. When ready to eat, bring the oven temperature to 390F, and roast the uncovered pork for 30 minutes until crisp. Serve sliced with the reduced pan jus.

We had it with white beans braised with black kale, and added the slow-cooked fennel from the roasting pan last minute as well.

I cooked this staying at the New Moorings Farm in Sedgwick, Maine. See the story With A Pitchfork In My Kitchen here

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