See Also: Slow Roasted Pork with Fennel(recipes)
Angela' s slow roasted ginger pork(recipes)
Slow roasted pork belly with pears(recipes)
Slow-Roasted Potatoes(recipes)
Slow-roasted peaches with orange caramel sauce(recipes)
Pork escalope with fennel and green bean salad(recipes)
Wok-Roasted Pork Loin(recipes)
Shredded Chipotle Pork Tacos with Roasted Green Onions(recipes)
Slowly braised belly and roasted loin chop of pork with crackling(recipes)
fennel(medicine)

spinach (iou) and Slow Roasted Pork with Fennel (recipes)


spinach (iou)



spinach noun. ME.
[Prob. from Old French espinache, -age (mod. epinard) from Spanish espinaca from Hispano-Arab. isbina, Arab. isbana from Persian aspana, aspanaj.]
A plant of the goosefoot family, Spinacia oleracea, cultivated for its edible dark green succulent leaves; the leaves of this plant used as a vegetable. ME.
b. With specifying word: any of various plants of Other genera and Families resembling spinach or used in a similar way. E18.
Malabar spinach, New Zealand spinach, etc.
Any of three geometrid moths of the genera Eulithis and Pelurga, which have brown and yellow patterned forewings; esp. E. mellinata, the larvae of which feed on the leaves of currants. M19.
Nonsense, rubbish. US colloq. (now rare). E20.
gammon and spinach: see GAMMON noun3 3.
Comb.: spinach beet a form of beet, Beta vulgaris subsp. cicla, eaten as a green vegetable; spinach-green noun & adjective (of) a dark green colour; spinach jade a dark green nephrite; spinach moth = sense 2 above.
spinachy adjective characteristic or suggestive of spinach M20.

Slow Roasted Pork with Fennel (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

over 2 hours

















Ingredients



small, whole shoulder of pork (skin on) ½ garlic clove, peeled 110g/4oz fennel seeds sea salt and pepper 5-6 small dried red chillies, crumbled 5 lemons, juice only 3 tbsp olive oil For the pesto: 1 tsp basil 1 tsp mint 1 tsp parsley 1 clove garlic 2 tbsp toasted pine nuts 1 lemon, juice only olive oil, to mix seasoning



Method



1. For the pork: preheat the oven to 230C/450F/Gas 8. Using a small, sharp knife, score the whole skin of the shoulder with deep cuts about 5mm/¼in wide. 2. Smash the garlic with the fennel seeds, then mix with salt, pepper and chilli to taste. Rub and push this mixture into and over the skin and all the surfaces of the meat. 3. Place the shoulder on a rack in a roasting tin and roast for 30 minutes or until the skin begins to crackle up, blister and brown. Turn the shoulder and pour over half the lemon juice and 2 tbsp olive oil. 4. Turn the oven down to 110C/225F/Gas ½ and leave the meat to roast overnight, or all day (from 8 - 24 hours). Turn over occasionally and baste with extra lemon juice and if necessary a little oil. 5. The shoulder is ready when it is completely soft under the crisp skin. You can tell by pushing with your finger - the meat will give way and might even fall off the bone. Serve each person with some of the crisp skin and meat cut from different parts of the shoulder. Add extra lemon juice to deglaze the pan and spoon this over. 6. Make the pesto: mix all the ingredients in a blender and serve. 7. Serve with batons of roasted carrots and parsnips which have been tossed in a little olive oil and honey and roasted for about 30 minutes at 200C/400F/Gas 6