Roast pork with fennel and new potatoes

Roast pork with fennel and new potatoes


2 people made this

About this recipe: I found a super pork joint at the market this weekend. The butcher had left the rind on. I removed part of the rind, and put it in the bottom of the roasting tin with the potatoes and fennel. It was divine. It took a long time, but I've never eaten pork so good or so tender!


Serves: 4 

  • 1.5kg pork roasting joint with the rind
  • 500g new potatoes
  • 1 fennel bulb, sliced
  • salt and ground black pepper

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Preheat the oven to 200 C / Gas 6. Remove part of the pork rind, and place it in the bottom of a roasting tin.
  2. Place the roast into the tin, and distribute the potatoes and fennel slices around the joint. Season with salt and pepper.
  3. Roast in the preheated oven until the centre is no longer pink, about 2 hours. At about 1 1/2 hours cooking time, stir the potatoes and fennel to coat with the pan juices.
  4. Slice and serve.

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