I have often served a fennel salad with a pork chop, and decided: let’s kick it up a notch. Thus the birth of this dish. Roast for 40 minutes per pound.
Ingredients
- 2 tablespoons fennel seed
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon coarse sea salt
- 5 tablespoons minced garlic
- 2 tablespoons ouzo
- 1 (8 pound) fresh Boston butt pork roast
- 2 large onions, thickly sliced
- 1 fennel bulb, sliced thickly (Optional)
- water as needed
Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
Toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. Do not let the spices burn! Place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. Score the fat layer of the pork roast with a sharp knife; rub the spice paste all over the roast.
Step 3
Spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. Place the roast on top of the onions and fennel with the fat layer facing upward.
Step 4
Roast in the preheated oven until the pork is tender, 5 to 6 hours (or about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent the onions and fennel from burning.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 252 | |
% Daily Value * | |
Total Fat17g | 21% |
Saturated Fat6g | 31% |
Cholesterol75mg | 25% |
Sodium285mg | 12% |
Total Carbohydrate3g | 1% |
Dietary Fiber1g | 3% |
Total Sugars1g | |
Protein21g | |
Vitamin C4mg | 18% |
Calcium44mg | 3% |
Iron4mg | 23% |
Potassium368mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this