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How to make Creamy pork with fennel

Yield = 6
Prep time: 0:20
Cook time: 2:35
Total time: 2:55

Ingredients

  • 1.8kg pork leg roast
  • 2 tablespoons olive oil
  • 3 baby fennel, ends trimmed, quartered
  • 2 red onions, halved, cut into wedges
  • 3 garlic cloves, crushed
  • 375ml (1 1/2 cups) dry white wine
  • 250ml (1 cup) Massel vegetable liquid stock
  • 400g chat (small coliban) potatoes, halved
  • 1 bunch baby (Dutch) carrots, ends trimmed, washed, peeled
  • 300ml thin cream
  • 3 teaspoons wholegrain mustard

Method

  • Step 1 Season the pork with salt and pepper. Heat 1 tablespoon of the oil in a large saucepan or flameproof casserole dish over medium-high heat. Add the pork and cook, turning, for 7-8 minutes or until brown. Transfer to a plate.
  • Step 2 Heat remaining oil in same pan over medium heat. Add the fennel, onion and garlic and cook, stirring, for 3-4 minutes or until onion softens. Increase heat to high. Add wine and simmer, stirring, for 2 minutes or until liquid has reduced by half.
  • Step 3 Return pork to pan with the stock and simmer, covered, over medium-low heat for 1 hour. Add the potato and cook, covered, for 30 minutes. Add the carrots and cook, covered, for 30 minutes or until tender. Transfer the pork to a plate and cover with foil to keep warm. Transfer the vegetables to a heatproof bowl and cover with foil to keep warm. Strain 500ml (2 cups) of cooking liquid into a jug and reserve.
  • Step 4 Return the reserved liquid to the pan. Add the cream and mustard and bring to the boil. Boil, uncovered, for 15-20 minutes or until sauce thickens.
  • Step 5 Thinly slice pork across grain. Divide pork and vegetables among serving plates. Drizzle with sauce to serve.