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Bone in pork shoulder with paprika and lemon and balsamic roasted fennel

Servings: 6


  • 1 Pork shoulder bone in & skin on 3-4 kg
  • 10-12 sprigs of thyme
  • 1 head of garlic (10-12 garlic cloves)
  • 1 tspn dried chilli flakes
  • 2 tbspn smoked paprika
  • 1 tspn mustard powder
  • 3 lemons zest and juice
  • 2 tbspn coarse sea salt
  • 100 ml olive oil
  • 3-4 onions halved
  • 3-4 potatoes peeled and halved.
  • Fennel with balsamic vinegar
  • 4-5 heads of fennel halved or quartered
  • 2 tbs balsamic vinegar
  • A pinch of sea salt
  • ½ tsp of thyme


  • The day before, prepare the pork with the marinade. Using a food processor, mix together the garlic, paprika, olive oil, lemon juice and lemon rind with 1 tbsp salt. Pat dry the pork with kitchen paper. If you haven’t scored the skin of the pork, use a sharp knife and make incisions deep enough to cut through the skin but not in the flesh. Rub pork with the marinade and refrigerate for 8-12 hrs (Marinating prior to cooking can be done up to 24 hrs before).
  • Preheat the oven to 160C. Grab your largest roasting tin and place the halved potatoes. Sit the pork shoulder on top. Pour over the marinade with approximately 1 large glass of water cover (using a lid or foil) and cook for 2:30 hrs.
  • To crisp the skin, increase the temperature to 180 C and remove the foil. Keep it in the oven for one more hour.
  • Meanwhile prepare the fennel in a baking tray with a bit of olive oil and a healthy drizzle of balsamic vinegar and coarse sea salt. Add the fennel tray in the oven once you remove the pork.
  • Once the pork is ready, remove it from the oven and leave to rest for 30 mins. This is the cooking time you will need for your roast fennel.
  • To serve, lift off the crisp skin off the pork, and slice adding a couple of fennel wedges as a side.Lightly dust your working surface and proceed with opening the dough in circular manner. To achieve a circular shape, turn the dough around and roll it out from different sides as if following the quarters of a clock. Remember to dust with just a bit of flour often so that it doesn’t stick to your surface. Make your filo as thin as you can.