Ingredients:
3x Carrots
2x Onions
2x Garlic cloves
1x Sprig rosemary
1x Sprig thyme
1tsp Salt
1tsp Pepper
1kg Shoulder pork
500ml Dry cider
3x Salted anchovy
1tsp Dijon mustard
3tbsp Red wine vinegar
6tbsp Extra virgin olive oil
2x Fennel bulbs
3x Apples
1x Lemon
Method:
Chop up the carrots, onions, garlic and herbs before adding to a large ovenproof pan with a lid.
Set the pork on top of the vegetables, then drizzle with olive oil and sprinkle with salt and pepper.
Pour the cider over the pork, then place the lid onto the pan and put in the oven for 2 & 1/2 hours.
After 2 & 1/2 hours remove the lid and return to the oven for a further 30-40 minutes.
While the pork is finishing make the salsa verde by chopping the garlic and anchovy and place in a bowl with the dijon mustard, red wine vinegar and olive oil.
Chop the flat-leaf parsley and mint together and stir into the sauce.
Take the salsa and season with salt and pepper to your required preference.
To make the slaw, finely slice the fennel and chop the apples into matchsticks.
Mix the fennel and apple in a mixing bowl.
Squeeze the lemon juice on the fennel and apple, then finish with a drizzle of olive oil.
When the pork is cooked remove from the oven and leave to rest for 10 minutes, before pulling the meat and serving in bread rolls with the salsa verde and fennel slaw.
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