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Fennel roasted pork in beer

For me Sundays mean easy roast dinners so I prefer making one-pot dishes, traybakes or slow-cooked meals. This fennel roasted pork in beer takes almost 3 hours to cook, but the oven does the job for you, so you can relax during the cooking time. It’s well worth the waiting though, as the pork is deliciously succulent and tender! You can add potatoes to the layered veggies and use other type of beans, if you like. I served mine with a mash and crispy salad.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Resting Time 4 hours
Total Time 3 hours
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small pork joint
  • 1 onion
  • 1 clove of garlic
  • ½ celeriac or swede
  • 1 fennel bulb
  • 2 tsp fennel seeds lightly crushed
  • 1 carrot
  • 1 bay leaf
  • 1 glass beer or cider
  • 1 cup broad beans or edamame beans

Method
 

  1. Put the pork with skin side down in a frying pan and cook until crispy, then lightly brown all over. Set aside.
  2. Meanwhile, peel and slice the onion, fennel & celeriac, roughly chop the carrot.
  3. Cover the base of a deep, ovenproof dish, with the sliced/chopped vegetables, layered on top of each other. Tuck in the garlic clove. Drizzle with oil, season with salt and pepper, scatter half of the fennel seeds over the layered vegetables. Pour over half of the beer.
  4. Turn on the oven, setting the temperature to 160°C.
  5. When the pork has cooled down a bit, rub it with some oil (or butter) season with salt and pepper and rub it with the remaining fennel seeds. Put the pork on top of the veggies. Add the bay leaf.
  6. Cover the dish with a lid or foil then bake for approx. 2 hours, adding the remaining beer after an hour.
  7. When the veggies are tender, add the beans and cook for another 20-30 minutes, until the pork meat is soft and the veggies are cooked through.
  8. Rest for 5 minutes, before carving. Serve with side dishes of your choice.