My family and I love pork so I have recently cooked pork with fennel seeds and garlic. Here is how to do it:
Pork with fennel seed and garlic.
You can cook the pork either in an oven or on a BBQ if you have a cover for it. Use a pork leg or rolled butterfly pork with the skin on. Stab the pork in several places and insert garlic and fennel seeds. Rub salt all over the pork. Make sure the oven is really hot and place the pork in the oven on high for approximately 20 minutes until the skin has gone crisp and crackling. Turn down the oven and cook the pork right through. When the meat is cooked through, remove from the oven, take the skin off and cover the meat. Leave it to rest before carving.
I like to serve the pork with garlic and rosemary Borlotti beans. To do this, I warm 2 tablespoons of olive oil in a saucepan and add 6 diced garlic cloves with a few sprigs of chopped up fresh rosemary (3 teaspoons of dried). Cook until lightly brown, and then add 400 grams of diced tomato. Cook for about 10 minutes or until the tomato and oil is blended together. Drain 800 grams of tinned Borlotti beans (or better still use fresh) and add to the tomato mixture. Cook on a low heat for about 20 minutes. All you need now is a lovely green salad with slices of Reggiano and a glass of Estate Collection Chardonnay Viognier from Morrisons.
Enjoy!
