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Best's Great Western Cabernet Sauvignon

Slow roast fennel pork shoulder with red cabbage and beet chips (by Greenvale Farm)

Anthony and Amanda Kumnick are passionate about raising the tastiest, happiest pigs on their 1100 acre property on the Hopkins River overlooking the Grampians. Free from antibiotics and growth hormones, Greenvale Farm is one of the region's finest examples of local produce. Visit www.greenvalefarm.com.au


INGREDIENTS

PORK
2kg pork shoulder
2 bulbs fennel cut into ¼
1 tbsp fennel seeds
2 carrots, halved length ways and ¼ again
2 onions, quartered
1 bay leaf
600ml stock
Salt & pepper
1 tbsp flour

RED CABBAGE
2 tbsp olive oil
1 medium red cabbage, shredded
2 medium onions, peeled and sliced
4 garlic cloves, crushed
1 cup balsamic vinegar
1 cup brown sugar
6 slices smoked bacon
2 quinces, peeled and diced (optional)
Parsley, a handful, chopped

BEETROOT
4 heritage (multi coloured) beetroot, peeled, cut into 2cm chips
½ tbsp fennel seeds
Rendered pork fat from roast
Salt & pepper

Silverbeet, shredded enough for guests

METHOD

If not already scored, score pork rind and rub all over with salt, pepper and fennel seeds. Peel and halve carrots length ways and chop into 2 inch lengths, peel and quarter onions and de-stem and quarter bulb of fennel. Arrange carrots, onion and fennel on a single layer in a roasting pan that’s comfortably sized for the joint of pork.

Place the joint in roasting pan on top of onion, carrots and fennel and roast on 220C for 30 minutes to ensure the pork gets a good crackling start.

Turn the temperature down to 170C and cover the roasting pan with foil and cook for a further 4 hours.

Lay the beetroot chips in a single layer in separate roasting pan. Remove foil and pork after the 4 hours and spoon some of the fat from the pork over the beetroot chips, toss with fennel seeds, salt and pepper. Place pork and beetroot chips back in the oven and cook for a further hour watching the beetroot chips don’t burn.

Meanwhile, make the caramelised red cabbage. In a heavy bottomed large saucepan heat oil over medium heat, add bacon and remove when cooked chopping into small pieces. To the pan add the onion and garlic, cook until soft and then add red cabbage and quince for 5 minutes and stir. To the cabbage add vinegar and sugar, stir, reduce heat, cover and cook for 45 minutes to an hour. Once done add chopped parsley and bacon.

Remove pork from oven and cover with foil to rest, drain all but a tablespoon of fat and make a gravy sprinkling in flour, salt and pepper in the roasting pan and cook on medium heat stirring flour into the juices. Gradually add stock, scraping the pan with a wooden spoon. When cooked to desired consistency strain through sieve.

Wilt Silverbeet in fry pan with butter and water until soft.

Serve a selection of all the dishes onto plates and drizzle with gravy.