Average Rating  ? No. of Servings   10 Approximate Cost   $27.80 Comments:   Ingredients: 2.50 kg   pork roast   2.50 tsp   salt   1.50 tbsp   black pepper   2.00 tsp   fennel seed   1.00 tbsp   olive oil   2.00   Garlic Bulb   100.00 g   brown onion (kg)   500.00 ml   white cooking wine   65.00 g   cornflour GF   500.00 ml   chicken stock (liq)

Directions: Preheat oven to 220 deg C Or heat slow cooker on high for 20 minutes. Sprinkle fleshy side of pork with 1/2 of the salt and pepper, all of the fennel and half of the oil. Rub into the flesh. Flip pork to skin side up. Drizzle with oil and rub in. Sprinkle with the rest of the salt and pepper. Halve garlic horizontally and quarter onions. Place in the bottom of the roasting dish. Place pork skin side up on top. Pour wine around base of pork. Turn oven down to 160. Roast 2.5 hours. Check at 1.5 to see that pork is level, and if not use scrunched up foil balls underneath it to make it so. Return to oven for the last hour. Take pork out. if pan dried up add water. Turn oven up to 240 or as high as it will go. Return pork to oven for 30 minutes, rotating every 10 minutes or so until skin is crisp and bubbly. Tent loosely with foil and rest for 20 minutes. Then slice with serrated knife. GRAVY Skim off most of fat from the pan. Place a strainer over a large sauce pan. Scrape all the pan contents into the strainer, press out the juice and discard. Add chicken stock to the juices and then reduce for a bit. Then add enough cornflour mixed with water to make the desired thickness. Adjust seasonings and serve. Too much cornflour will end up as glug so be sparing DIFFERENT SIZED ROASTS: 1.5kg / 3 lb: reduce slow cook time by 30 minutes, and check at 1 hour to ensure it's straight* 2 - 3kg / 4 - 6lb: cook times per recipe 3.5 - 4.5kg / 7 - 8lb: add 30 - 45 minutes to the slow cook time and add 1 cup extra liquid (helps keep the flesh more moist + ensure pan doesn't dry out)