Pork shoulder with roasted fennel and Romesco sauce

In the mood for something new, tasty and exciting for dinner? Try these conventional pork chops with an unconventionally delish sauce with roasted peppers and roasted fennel. This roast deserves a toast!
In the mood for something new, tasty and exciting for dinner? Try these conventional pork chops with an unconventionally delish sauce with roasted peppers and roasted fennel. This roast deserves a toast!
USMetric
4 servingservings

Ingredients

Roasted fennel
  • 1 lb 450 g fresh fennel
  • 2 tablespoons 2 tablespoons olive oil
  • salt and ground black pepper, to taste
Romesco sauce
  • 6 oz. 175 g canned roasted red peppers
  • 4 4 cherry tomatoes
  • 3 oz. 75 g almonds
  • 4 tablespoons 4 tablespoons fresh parsley
  • 4 tablespoons 4 tablespoons olive oil
  • 1 1 garlic clovegarlic cloves
  • 1 tablespoon 1 tablespoon lemon juice
  • salt and ground black pepper, to taste
Pork shoulder
  • 1½ lbs 700 g pork shoulder
  • 1 tablespoon 1 tablespoon olive oil
  • 1 tablespoon 1 tablespoon butter
  • salt and pepper, to taste

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Cut the fennel into wedges and put in a baking dish. Salt and pepper. Drizzle olive oil on top.
  3. Place in the oven for 20 minutes or until the fennel gets soft and golden.
  4. Mix all the ingredients for the Romesco sauce in a blender or food processor. Add more oil if you prefer a thinner sauce. Set aside.
  5. Cut the pork shoulder in slices, about ¾ of an inch (2 cm) thick.
  6. Heat oil and butter in a frying pan and fry the meat for about 4 minutes on each side. Lower the heat and fry for a few more minutes, until the meat is cooked through. The inner temperature should be 175°F (80°C).
  7. Remove and keep warm under an aluminium foil for a few minutes. Slice and serve with the sauce and the fennel.

Tip!

You can store the sauce in the refrigerator up to 3-4 days or in the freezer up to one month.

If you have time, you can roast your own peppers. Nothing beats the homemade version, it will be fresh and even tastier! Wash the pepper, cut in half, remove the seeds and stems. Place on a baking sheet, drizzle olive oil on top and roast in the oven or on the barbecue on really high heat until the skin gets wrinkly and properly charred. Allow to cool for a while, otherwise you can burn your fingers. Peel off the skin and follow the instructions above.

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