Active Time
20 MIN
Total Time
4 HR 30 MIN
Yield
Serves : 6
© Dana Gallagher

How to Make It

Step 1    

Preheat the oven to 325°. In a small bowl, mix the fennel, salt and pepper. Coat the pork all over with the spice mixture and set it in a large roasting pan, fat side up. Pour the olive oil around the pork. Roll the potatoes in the oil to coat and arrange them cut sides down. Roast until the pork is very tender and the potatoes are browned on the bottom, about 3 hours.

Step 2    

Transfer the roasted potatoes to an ovenproof serving bowl. Pour the white wine into the pan around the pork and continue to roast the pork for 1 hour longer, or until an instant-read thermometer inserted in the thickest part registers 185°.

Step 3    

Let the pork rest for 20 minutes. Meanwhile, reheat the potatoes in the oven. Carve the pork into thick slices and serve on a platter with the potatoes.

Notes

Wild fennel pollen is available in the U.S. from specialty purveyors such as chefshop.com and zingermans.com.

Suggested Pairing

The intense and tannic Sagrantino grape variety is an ideal match for this juicy, substantial pork roast, since the tannins help cut through fat.

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