Orange and Fennel Pork Shoulder Roast, Roasted parsnips, Baby Carrots and Kale
Lovers of pork will absolutely appreciate this Jason Peppler recipe! Pork, done well, creates a flavoursome and juicy meal and when combined with chef’s roasted fennel and orange spice, it will be appreciated by all the family lucky enough to enjoy it.
There are multiple steps to this recipe but follow Jason’s method below for an excellent result… particularly if you want that crackling (which requires high heat at the start).
Serves 4-5 people.
- 1.5-2kg pork shoulder
- ½ pkt of orange and roasted fennel spice mix
- 2 large parsnips, peeled and steamed until just tender
- 2 bunches baby carrots, steamed until just tender
- 1 bunch kale, stripped from the stalk
- 500ml chicken stock
- Arrowroot/Cornflour approx. 1-2 tsp
- 1 orange zested and juiced
- ½ bunch It Parsley chopped
- 2 cloves garlic, peeled and sliced
Pat skin of pork dry with some paper towel. Transfer to deep(ish) oven tray and lightly rub with 1 Tab olive oil, then sprinkle with spice mix and then some sea salt. Place into a pre heated 220 degree oven and roast at high temperature until skin is golden and crispy.
Remove pork out of tray and drain off fat and add to another baking tray lined with baking paper (to prevent sticking) and add baby carrots and parsnips and return to preheated oven and roast until golden brown.
Place cooked pork back to original tray and heat on the stove. Pour in chicken stock to deglaze (removing baked juices from the tray), bring to the boil and simmer until all of the baked juices have lifted from the pan. Squeeze in orange juice.
Sauté Kale in a pan with some olive oil and sliced garlic and season.
To serve, slice rested pork, add roasted vegetables and Kale and pour over sauce.