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Slow roasted pork in cider with fennel, apple and watercress
Fruit and vegetables
1
orange
, zest only
1
garlic
bulb, crushed
3
leeks
, trimmed and sliced
2
fennel
bulbs, trimmed and cut into wedges
2
apples
, cored and cut into thin wedges
1
fennel
bulb, trimmed
80g/2¾oz
watercress
few sprigs fresh flatleaf
parsley
, chopped
Tins, packets and jars
1 tbsp
English mustard
150ml/¼ pint
chicken stock
½ tsp
English mustard
Cooking ingredients
2 tsp
fennel seeds
olive oil
2
bay leaves
2 tbsp apple cider
vinegar
1–2 tsp
honey
, to taste
4 tbsp extra virgin
olive oil
sea salt and freshly ground
black pepper
Meat, fish and poultry
2.2kg/5lb good quality rolled
pork shoulder
, skin on, finely scored
Other
200ml/⅓ pint dry
cider
splash
cider vinegar
soft rolls, buttered, to serve (optional)
Back to recipe
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