Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Roast Pork with Braised Veggies

Did anyone spot the crackling?! As if this roast couldn’t get any better, the method here produces the best gravy too! I’ve used an unrolled pork loin – it’s quicker to cook than a shoulder or belly but if you prefer those cuts simply increase the cooking time (2-3 hours at the lower temp) and cover the joint once it’s had an initial blast.

Serves: 4

Prep: 10 minutes
Cooking: 2 hours
Total: 2 hours 10 minutes

Difficulty: easy



1.8kg pork loin, unrolled, rind on
1 tsp salt
1 tsp fennel seeds
2 fennel bulbs
3 onions quarters
200g carrots
3 garlic cloves left whole
400ml white wine
1 tbsp plain flour
1 litre chicken stock

Score the skin of the pork at 15mm using a Stanley blade.

To ensure good crackling, take the pork out of any packaging & keep it in the fridge uncovered. It can be stored uncovered for up to 24 hours.

Place the joint on top of the onions.

Bash the fennel seeds & salt together in a pestle & mortar and push it into the scores of the skin.

Roast for 30 minutes in a hot oven (220), until the skin has started to puff into crackling.

Reduce the oven to 180, 160 fan.

Add the garlic, carrots and fennel to the tray & pour in the wine. Make sure you don’t pour it over the skin. Return the tray to the oven for 90 minutes. Check the liquid doesn’t completely evaporate half way through. Add some water if it does.

Scoop out the braised vegetables & keep warm. If the crackling is not yet perfect return the pork to a hot oven for a final blast. Put on a baking tray so you can make your gravy.

Put the roasting tray on a high heat. Stir in 1 tbsp plain flour so that you have a paste then whisk in 1l chicken stock. Bring to a simmer and it’s ready!

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