Ingredients

Method

• 4.8 kg pork shoulder
• sea salt, for rubbing
• olive oil, for drizzling
• 1 x 750 ml bottle white wine
• 1 bulb fresh fennel, sliced
• 1 x 200 g sachet green olives, drained
• 1 x 200 g sachet black olives, drained
• 2 heads garlic, halved
• 3–5 baby onions , halved
• 1 T peppercorns
• 10 fillets anchovies
• 2 lemons, halved
• 100 g butter
• 4 sprigs rosemary
• 200 g dried chickpeas, soaked
For the fennel-and-baby marrow salad, toss:
• 2 bulbs fresh fennel, shaved
• 10 baby marrows, shaved
• 1 lemon, juiced
• 2 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
• 10 g mint, leaves picked
• Woolworths sheep’s milk feta, crumbled, for serving
• toasted ciabatta crumbs, for sprinkling

Method

Ingredients

1. Preheat the grill to high. Score the fat and skin of the pork shoulder, pat dry using kitchen paper and rub the salt into the sliced fat. Drizzle with a little olive oil, place in a deep pan and grill for 15 20 minutes, or until crispy. Take care not to burn it.

2. Remove from the oven, turn off the grill and reduce the oven’s temperature to 160°C. Pour the wine into the pan, then add the fennel, olives, garlic, onions, peppercorns and anchovies to the pan. Nestle in the lemons, return to the oven and braise for 4–5 hours. Add the chickpeas halfway through cooking.

3. Once cooked, cover with tinfoil and allow to rest for 45 minutes before carving. Slice and serve with the pan juices and salad.

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