I recently bought a half a pig from the farm, so I’ve been trying out lots of new pork recipes and this was a massive hit in our house. We had pork and kraut sandwiches on the first day, and inspired by American diners I served a bowl of the juices to dip the bread in. Then for the leftovers I chopped the remaining pork, added it to the last of the juices and onions from the slow cooker along with a tin of chopped tomatoes, then the next evening I simply reheated it and served it on some crispy potato wedges, delicious!
Ingredients
- 1Kg piece of pork leg or shoulder
- 1 lemon
- 1½ tbsp fennel seeds
- 2 tsp dried chilli flakes
- 2 tsp sea salt
- 3 cloves garlic
- 80ml olive oil
- 1 large onion roughly chopped
- 125ml chicken stock
Instructions
- Score the skin of the pork
- Zest the lemon and put to one side, then roughly chop the lemon
- Dry fry the fennel seeds in a frying pan
- Add to a pestle and mortar the fennel seeds, chilli and sea salt and grind to a fine powder, then add the lemon zest and 2 tbsp. oil and mix to form a paste
- Heat the rest of the oil in a pan and brown the pork all over
- Place the onion, stock and lemon in your slow cooker.
- Coat the browned meat in the paste and sit it on top of the onion mixture.
- Cover and cook on low for 7 hours.
We had ours thinly sliced on delicious crusty white sourdough with Barrel and Bone Brummie Kraut, I love the sour tangy crunch against the soft yet spicy pork.
There were two of us for dinner sandwiches and then we were three on the second day when I added the tomatoes, and I even had some leftovers for one lunch portion, so its a very economical recipe.
