Greek-style braised pork shoulder with fennel-and-baby marrow salad

Greek-style braised pork shoulder with fennel-and-baby marrow salad

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  • 10 to 12
  • Easy
  • 45 minutes
  • 4–5 hours
  • Woolworths Signature Series Frans Smit Merlot 2015


  • 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 olive, 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

Cooking Instructions

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.

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.

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

Browse more slow roast recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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