Story Title: Cooking Pork
Episode: Food and Garden Special
Date: 4 April 2010
Presenter: Julia Jenkins

Julia Jenkins explains why cooking with free range pork is better for you and the environment.

Tips and Facts

• Plantagenet Pork is free range and corn fed which is not only good for the pig but also good for you.
• Plantagenet Pork has a sweeter, finer meat texture with incomparable flavour. You haven't tried pork until you have tried Plantagenet Pork.
• Only buy free range pork. If your butcher or supermarket does not stock this product, please ask for it. You will be surprised how much shop owners and managers appreciate your feedback.
• Try some cheaper cuts. The free range pork shoulder can be the best part of the animal. Just ask your butcher to remove the bones and trim well. Pork shoulder is delicious as a roast or in a hearty casserole.
• Buy local. Most of Australia's boneless ham and bacon is made from frozen pork imported from overseas. Supporting locally grown free range pork is good for the community and environment.
• About Plantagenet Pork.

Julia's Slow Roast Pork Shoulder with Fennel Sauce

Ingredients:
2 kg Plantaganet pork shoulder, skin on
Olive oil
1 brown onion, chopped
3 cloves garlic, chopped
2 large or 3 medium fennel bulbs, chopped
2 bay leaves
4 sprigs thyme
White wine
Sea salt and freshly ground black pepper

Method
Preheat oven to 200°C (approximately, in the case of the woodfired oven).

Using a very sharp knife or Stanley knife score the skin of the pork. Rub the pork with plenty of salt and olive oil. Place in a large roasting tray and put in oven for about 20-30 minutes or until the skin has gone crisp. Remove from the oven and remove pork from dish.

Reduce heat in oven to about 140°C.

Heat dish over medium heat. Add olive oil, then sauté onions, garlic and fennel until softened. Return pork to pan, add herbs and enough wine to come halfway up the pork. Cover with foil and return to oven for 2 ˝ - 3 hours or until pork is fork tender. Remove foil and cook for a further 20 minutes to re-crisp the skin.

Remove from oven, remove the pork and set aside to rest. Return the pan to the heat and reduce the sauce by half. Remove the herbs. If desired, blend the sauce until smooth.

Use tongs to pull the meat apart, cut the crackling into chunks and serve with the sauce.

Contact
Plantagenet Pork
Plantagenet Pork Locked Bag 19 Welshpool DC WA
P: 08 9351 0776
E:sales@plantagenetpork.com.au
www.plantagenetpork.com.au