I think that whenever there is a combined effort in preparing any dish, especially if it’s a slow-cooked dish, the result turns out to be extra delicious. Maybe because the love that you put in it doubles which makes it all the more special!
This dish is inspired by Chef Gordon Ramsay’s take on slow roasted pork. Fennel is one of the key ingredients in this dish and my entire home was filled with its lovely aroma while it was being cooked. And yeah, this is a joint effort by the hubby and me (we did a few, minor changes as per our taste) and it turned out so unbelievably beautiful. It’s worth a try and the wait – you can take my word for it! So let’s get started, shall we?
- Pork Loin – 2.5 lbs
- Fennel Bulb – 1
- Fennel Seeds – 1 tbsp
- Garlic – 2 cloves
- Star Anise – 2
- Thyme – 3-4 sprigs
- Bay Leaves – 4
- White Wine (of your choice) – 1 cup
- Chicken Stock – 1 – 1 1/2 cup (as per your pan’s size)
- Salt & Pepper
- Pre-heat the oven at 350 F. Take your pork loin and score it with a sharp knife in a sort of a diamond pattern. Season it with salt and pepper and properly rub it in the meat. For a better understanding, see pic below –
- In a roasting tray, pour some oil and put bay leaves, star anise, thyme, garlic, 1/2 tbsp fennel seeds and roughly chopped fennel bulb – roast for about 2 minutes. Then place the pork skin side down and cook for 4-5 minutes. Turn it over and put the remaining fennel seeds on the pork.
- Pour in the wine and reduce its volume. (Don’t get the skin of the pork wet. Pour it from the side) Then add the stock and bring it to a boil. Again, keep in mind not to get the skin of the pork to get drenched.
- Transfer this tray to the pre-heated oven and after 10 minutes reduce the temperature to 250 F and cook for 1.5 hours. You will see that the meat has turned a beautiful color with a nice crispy crust.
- Cut the meat in desired portions and pour the sauce in a cup or You can choose to leave out the liquid and just serve it with the delicious fennel.
* As I mentioned, this dish is inspired by Chef Gordon Ramsay’s recipe. The original recipe calls for Pork Belly but I have used Pork Loin as it has comparatively less fat. Find the original recipe here.