Fennel and mustard roasted pork with broad beans
This super easy, slow-cooked fennel and mustard roasted pork with broad beans is perfect for a family Sunday lunch or roast dinner. Serve it with mashed or roasted potatoes and salad or steamed veggies on the side.
Ingredients
Method
- Preheat the oven to 220°C.
- Using a pestle & mortar, crush the fennel seeds, then mix with the mustard and olive oil.
- If the pork skin is not already scored, make a few long cuts through it, not touching the meat.
- Pat-dry the pork, then rub it with the mustard paste and place it in a roasting dish, skin facing upwards.
- Add the garlic cloves (lightly smashed), and the onion (cut in half) to the pan.
- Put the dish in the oven for 15 minutes, then take it out and pour in the stock. Cover with foil.
- Turn down the heat to 170C and roast the pork in the middle of the oven for an hour. Add the beans for the last 10 minutes of roasting.
- Take off the foil, then turn the oven to the grill setting and brown the skin until crispy.
- Rest the pork for 5 minutes, before carving, then serve with the beans, crackling and cooking jus.