I think I made this the night of the big Canada vs. USA Olympic hockey game. I wasn’t as into the game as Phil was so I was okay with going back and forth to the kitchen to cook dinner. I had my heart set on making this dish all week so there wasn't any nachos or chili for us on Game Day.
Adapted from Bon Appetite’s Braised Pork Shoulder with Potato Fennel Puree
Ingredients:
1 Medium fresh fennel bulbs with fronds attached, all fronds trimmed and reserved, each bulb cut through root end into 8 wedges
1/4 Cup olive oil
1/4 Cup fresh orange juice
1 Tbs finely grated orange peel
1 Tbs fennel seeds
1/2 Tsp dried crushed red pepper
Pork shoulder
1 1/2 Tsp freshly ground black pepper
1/2 Cup low-salt chicken broth
2 Yukon Gold potatoes, peeled, quartered
1 Tbs extra-virgin olive oil
For the pork:
Chop enough reserved fennel fronds to measure 1 cup; set aside remaining fronds for garnish. Place chopped fronds in blender. Add olive oil, orange juice, orange peel, fennel seeds, and crushed red pepper; blend to paste, scraping down sides of jar occasionally. Sprinkle pork roast on all sides with 1 tablespoon salt and 1 1/2 teaspoons pepper. Spread fennel paste on all sides of pork to coat. Place pork on plate; chill uncovered overnight.
Preheat oven to 325°F. Arrange pork, fat side up, in large roasting pan. Cover pan with foil. Roast pork 1 hour. Add broth to pan. Arrange potatoes and fennel wedges around pork. Cover pan again and roast until thermometer inserted into thickest part of pork registers 190°F to 200°F, about 2 1/2 hours longer.
Let rest 15 minutes. Slice pork and arrange on platter. Spoon some pan juices over. Garnish platter with fennel fronds. Serve pork with puree, passing pan juices.
Ingredients:
1 Medium fresh fennel bulbs with fronds attached, all fronds trimmed and reserved, each bulb cut through root end into 8 wedges
1/4 Cup olive oil
1/4 Cup fresh orange juice
1 Tbs finely grated orange peel
1 Tbs fennel seeds
1/2 Tsp dried crushed red pepper
Pork shoulder
1 1/2 Tsp freshly ground black pepper
1/2 Cup low-salt chicken broth
2 Yukon Gold potatoes, peeled, quartered
1 Tbs extra-virgin olive oil
For the pork:
Chop enough reserved fennel fronds to measure 1 cup; set aside remaining fronds for garnish. Place chopped fronds in blender. Add olive oil, orange juice, orange peel, fennel seeds, and crushed red pepper; blend to paste, scraping down sides of jar occasionally. Sprinkle pork roast on all sides with 1 tablespoon salt and 1 1/2 teaspoons pepper. Spread fennel paste on all sides of pork to coat. Place pork on plate; chill uncovered overnight.
Preheat oven to 325°F. Arrange pork, fat side up, in large roasting pan. Cover pan with foil. Roast pork 1 hour. Add broth to pan. Arrange potatoes and fennel wedges around pork. Cover pan again and roast until thermometer inserted into thickest part of pork registers 190°F to 200°F, about 2 1/2 hours longer.
Let rest 15 minutes. Slice pork and arrange on platter. Spoon some pan juices over. Garnish platter with fennel fronds. Serve pork with puree, passing pan juices.
Will you judge me if I tell you I don't actually like nachos all that much? I know I'm the only person in the universe.
ReplyDeletehahaha that's like ross not liking ice cream
ReplyDeletejust kidding again. no judgement!