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How to make Braised pork with fennel and potato

Yield = 6
Prep time: 0:20
Cook time: 0:55
Total time: 1:15

Ingredients

1.7kg-piece small pork shoulder or leg roast, rind removed leaving fat intact
2 tablespoons olive oil
1 teaspoon salt
2 brown onions, halved, cut into thin wedges
2 baby fennel, trimmed, quartered
420g Baby Coliban (Chat) potatoes, unpeeled, cut into 1cm-thick slices (see note)
4 garlic cloves, thinly sliced
2 teaspoons fennel seeds
2 tablespoons brandy or white wine
1 tablespoon brown sugar
185ml (3/4 cup) Massel chicken style liquid stock (see note)
2 dried bay leaves
Steamed green round beans, to serve

Method

Step 1 Preheat oven to 190ºC. Use unwaxed white kitchen string to tie the pork 3 times. Rub with half the oil. Sprinkle over the salt and rub into the pork. Season with pepper. Heat the remaining oil in a large heavy-based flameproof baking dish over high heat. Cook the pork for 5 minutes, turning, until golden. Transfer pork to a plate.
Step 2 Reduce heat to medium-high. Add the onion, fennel, potato, garlic and fennel seeds to the dish. Cook, stirring, for 3-4 minutes or until onion is golden. Stir in the brandy or wine. Add the sugar, stock and bay leaves. Stir to combine.
Step 3 Place the pork in the dish, fat-side up. Bake for 40-45 minutes or until the vegetables are caramelised and the pork is cooked through. Cover the pork with foil and set aside for 10 minutes to rest before carving.