“I have often served a fennel salad with a pork chop, and decided: let's kick it up a notch. Thus the birth of this dish. Roast for 40 minutes per pound.” - by wsf
Ingredients
Adjust Servings
Original recipe yields 1 8-pound roast
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- Toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. Do not let the spices burn! Place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. Score the fat layer of the pork roast with a sharp knife; rub the spice paste all over the roast.
- Spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. Place the roast on top of the onions and fennel with the fat layer facing upward.
- Roast in the preheated oven until the pork is tender, 5 to 6 hours (or about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent the onions and fennel from burning.
Nutrition
Amount Per Serving (24 total)
- Calories
- 248 cal
- 12%
- Fat
- 16.6 g
- 26%
- Carbs
- 2.9 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"This was wonderful, the only thing I did different was put it in the crockpot on high for 6 hours. Also just rubbed all of the spices on the roast, since I don't have a mortar & pestle. It smelled so ..." See moreawesome, I couldn't wait to try it. Don't skip the fennel bulb. We really enjoyed this, one of the best recipes for pork roast."
RMSR
"Wow! I was quite surprised at how good the roast tasted given that it wasn't slathered in some kind of sauce. I halved the recipe as I was using a roast that weighed 3.5 lbs. We used a pork loin roast..." See more as opposed to the Boston butt listed in the recipe as that is what we had on hand. In addition to the fennel and onions, we sliced up some cabbage we had in the fridge as I thought it would be add a great flavour. Next time I will add potatoes and make more of the rub to mix with the vegetables as they aren't flavourful on their own (water doesn't add flavour). The toasted spices were ground in our coffee grinder, and then added to a food processor with the ouzo and garlic. This rub is amazing! Our roast was done after about 2.5 to 3 hours. Making this again for sure!"
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