Slow-roasted pork with fennel & black pepper

• rolled, boned pork2kg kg

  shoulder joint

• garlic cloves↗3

  finely chopped

• fennel seed1 tbsp tbsp

  crushed

• black peppercorn↗1 tbsp tbsp

  crushed

• chopped rosemary1 tbsp tbsp
• bay leaves↗2

  finely chopped

• dry white wine↗300ml ml

Step-by-step instructions

1. 1

   Cut the string from the joint and unroll it. Flatten out as much as possible, cutting through any thick pieces if necessary to give you an even thickness of meat. Mix the garlic, fennel, pepper, rosemary, bay and 1 tsp salt. Sprinkle evenly over all sides of the pork and massage it in. Place on a platter, cover loosely with foil and chill for at least 4 hrs or up to 24 hrs.

2. 2

   Re-roll the joint and tie at intervals along its length with string. Bring to room temp an hr before roasting and heat oven to 180C/160C fan/gas 4. Roast the pork in a roasting tin for 2 hrs, basting occasionally and adding the wine after 1 hr. Remove from the oven, transfer to a platter and pour over the pan juices. Cover tightly with foil and leave to rest for 15 mins. Serve with beans (see 'Goes well with') and salad (see below).