Recipes | Pot Roast Pork with Fennel, Olives, Oranges & Oregano


Pot Roast Pork with Fennel, Olives, Oranges & Oregano

If you're looking for a Sunday roast with a twist try this gorgeous Spanish-inspired pork recipe from Richard Turner's amazing new book, Hog*. Not least 'cos it mentions me in the intro ;-)

"Although not particularly authentic, this braise was inspired by stews I’ve eaten in Ibiza and is redolent of a hot Iberian summer. Fiona Beckett, a long time oenophile and dispenser of sage advice, recommends a glass or two of Santa Maria del Camí Binissalem from neighbouring Mallorca.

Serves 4

1.5kg boned and rolled pork shoulder

Maldon sea salt flakes

50ml olive oil

2 onions, halved through the root

2 fennel bulbs, halved through the root

4 garlic cloves, sliced

200ml dry white wine

1 litre pork broth or stock

200ml fresh orange juice

400g can chopped tomatoes

100g pitted green olives

2 large oranges, segmented

2 tablespoons fresh oregano leaves

hot smoked paprika, for dusting (optional)

Preheat the oven to 200ºC/gas mark 6.

Score the skin of the pork with a sharp knife, making small incisions 2cm apart, then rub the skin with salt.

Heat 1 tablespoon of the oil in a large flameproof casserole over a medium heat. Add the onions and fennel and cook for 10 minutes until just softened and golden. Add the garlic and cook for a further 2 minutes.

Add the white wine and reduce by half. Pour in the stock, bring to the boil and reduce by half, then add the orange juice and tomatoes.

Sit the pork in the vegetables and place in the oven, uncovered, for 40 minutes. Add the olives, then cook for a further 20 minutes until the pork is cooked through.

Turn the oven off, add the orange segments and oregano and allow to rest in the oven for 30 minutes before transferring to a chopping board to carve.

Serve the pork along with the vegetables, olives and orange segments, drizzled with a spoonful of the pan juice. The lightest dusting of hot smoked paprika at the end adds a lovely warming character.

*Subscribers can win a copy of the book this month! All you need to do is register on the website then send an email to with 'Hog book' in the subject line by Sunday 26th April 2015.

What to drink: As Richard says I'm a fan of Santa Maria del Camí Binissalem - a robust blend of the local Mante Negro blended with Cabernet Sauvignon, Merlot and Syrah which is normally listed by Marks & Spencer but seems to be currently out of stock. A good Côtes du Rhône or other grenache-based red should also work.

Photo © Paul Winch-Furness

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Comments: 2 (Add)

Jim Lewis on April 16 2015 at 03:31

I have this in the oven right now, but besides the 1 tablespoon of olive oil used in the beginning I am not sure what to do with the rest of the 50 mL. I am thinking it may be nice with the oregano in the garnish.

Margaret Mallon on April 9 2015 at 16:23

Saw this recipe, but I am confused. Will a 1.5kg shoulder joint cook in 1 hour?

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