Ingredients

Method

• 1.2 kg Woolworths Easy to Cook pork shoulder
• 2 T olive oil
• 1 x 660 ml bottle Woolworths tomato purée with freezedried basil
• 1 cup chicken stock
• 4 cloves garlic, sliced
• 3 sprigs rosemary
• baby spinach, for serving
• Parmesan, grated, for serving
• For the roast fennel and chickpeas:
• 2 bulbs fennel, sliced
• 3 cloves garlic, crushed
• 2 T olive oil
• 50 g butter
• sea salt and freshly ground black pepper, to taste
• 1 x 400 g can chickpeas, drained and rinsed
• 1 lemon, juiced
• For the polenta:
• 160 g polenta
• 4 cups water or stock
• ½ cup milk or cream
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Cut the pork into 3 equal pieces. Sear each piece in a hot pan in the olive oil until golden brown.

2. Place in a deep ovenproof dish or tray and pour over the sauce from the packaging with the tomato purée, stock, garlic and rosemary. Season and cover tightly with tinfoil. Roast for 2 hours, or until the meat pulls apart easily.

3. Meanwhile, roast the fennel and chickpeas. Arrange the fennel on a baking tray with the garlic, olive oil and butter. Season and roast at 200°C for 20 minutes, then add the chickpeas and roast for a further 10 minutes until sticky.

4. Meanwhile, cook the polenta according to package instructions. Fold in the milk or cream towards the end. Season to taste. Serve with the pulled pork, fennel, chickpeas, baby spinach dressed in lemon juice, and Parmesan.

Find more pork recipes here. 

Photograph: Sadiqah Assur-Ismail 
Food Assistant: Claire-ellen Van Rooyen