2kg Linley Valley Pork Boned and Rolled Shoulder Roast

Marinade:

• 2 tsp fennel seeds
• Finely grated zest 1 orange
• 6 garlic cloves, minced
• 3 Tbsp olive oil, plus extra to drizzle

• 2 leeks, trimmed, rinsed and coarsely sliced
• 1 fennel bulbs, trimmed and sliced into 8 wedges
• 2 celery stalks, sliced
• 2 bay leaves
• 175ml dry white wine (or chicken stock)
• 1 Tbsp Dijon mustard
• 2 x 400g tins cannellini beans (undrained)
• 300ml chicken stock
• Splash of apple cider vinegar

TO PREPARE:

Preheat oven to 230°C

1. Prepare the marinade. Put the fennel seeds in a mortar and pestle with a good pinch of salt and pepper, then crush until fine. Add the orange zest and garlic cloves then crush again. Mix in olive oil, then rub over the fleshy underside of the pork roast. Set aside.
2. Soften the leeks on the stovetop. Using a low sided casserole dish, oven tray or frying pan.  Drizzle some olive oil, add the leeks and saute over medium heat for 10 minutes or until starting to soften. Add the fennel wedges, bay leaves, wine and mustard, then bring to the boil and simmer until liquid is reduced by half. 
3. Stir in the beans with their liquid and the chicken stock, then bring back to the boil. 
4. Place the pork on top of the beans. Drizzle the skin with oil and salt, then roast for 30 minutes to give the skin a chance to crisp up and crackle.
5. Remove from the oven and cover with a lid or tightly with foil. Return to the oven and lower the heat to 150°C and cook for 3 – 3 ½  hours until the meat is tender and falling apart.
6. When ready to serve, crisp up the crackling again. Elevate oven temperature to  230°C with top heat. Remove the lid or foil from the dish and roast for 5 – 15 minutes, but keep an eye on it and watch for charring. Skim any excess fat off the beans and finish with a splash of cider vinegar before serving.

Cooks Notes

• We like texture in our vegetables and sliced our leeks unevenly, leaving some long batons of leek.
• When crisping up the cracking at the end, ensure there is sufficient liquid still in the pot to prevent drying out, add a little water if required.

Credit:

Recipe and styling Kate Flower @kateflowerfood