
Braised pork with wine and rosemary
10
PersonalPoints™ per serving
Total Time
5 hr 30 min
Prep
15 min
Cook
5 hr 15 min
Serves
4
Difficulty
Moderate
By braising the pork before slow cooking means that all the juices are retained in the meat so during the cooking time it becomes tender and juicy. Filled with the flavours of sage, rosemary and fennel, it makes for a warming Sunday dinner.
Ingredients
Olive oil
1 tbs
Forequarter pork shoulder
520 g, (Buy 650g), fat trimmed
Fennel bulb(s)
210 g, medium, chopped
Eschalot(s)
150 g
Fresh sage
1 tbs, chopped
Fresh rosemary
2 tsp, chopped
Sweet-style white wine
⅓ cup(s), (80ml)
Chicken stock
⅔ cup(s), (160ml)