Italian Braised Pork

prep 10 mins cook 1¾ hours, plus resting
  • 1 kg (2 lb) boned and rolled loin of pork
  • 3 tablespoons olive oil
  • 1 fennel bulb, thinly sliced
  • 3 garlic cloves, crushed
  • 1 teaspoon fennel seeds, lightly crushed
  • 1 litre (1¾ pints) milk
  • salt and pepper

Season the pork with salt and pepper. Heat the oil in a frying pan on the hob and fry the pork on all sides to brown. Transfer the pork to a casserole dish in which it fits quite snugly.

Add the fennel to the pan and fry gently for 5 minutes to soften slightly. Add to the casserole along with the garlic, fennel seeds, milk and a little seasoning. Cover the dish with foil and place on the lower rack of the halogen oven.

Set the temperature to 150°C (302°F) and cook for 1½ hours or until the pork is tender. Drain the pork to a board or plate and leave to rest for 20 minutes. Pour the cooking juices into a saucepan and bring to the boil. Cook until the sauce has reduced to a creamy consistency. Serve with the pork.

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