Slow-roasted Tuscan pork with roast garlic mash
Stacey
Buy organic or heirloom pork for this dish to really make it worthwhile - it’ll have a better texture and flavour
ingredients
- Ingredients2 tbsp fennel seeds
- 1 tsp chilli flakes
- 1 tbsp oregano
- 2 tbsp chopped rosemary leaves
- 2kg boneless pork shoulder or leg, skin removed, rolled and tied
- olive oil
- ROAST GARLIC MASH3 whole garlic bulbs, tops sliced off
- olive oil
- 1 1/2 kg potatoes , peeled and cut into chunks
- 150g butter
- 200g crème fraîche
directions
- 1
Heat the oven to 190C/fan 170C/gas 5. Put the garlic for the mash on a large sheet of foil, drizzle with 2 tbsp oil and season. Seal the foil and roast for 50 minutes then remove. Turn down the oven to 140C/fan 120C/gas 1.
- 2
Mix together the spices and herbs. Season the pork well then fry on all sides in a large frying pan until browned. Rub 2 tbsp oil over the pork, then roll in the herb rub. Put on a roasting rack in a roasting tin and roast for 4 hours.
- 3
To make the mash, simmer the potatoes in salted water until tender - about 20 minutes. Drain, add the butter and mash well. Add the crème fraîche and season. Squeeze the garlic into the mash and mix. Serve with the pork.
Source: Stacey
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews