Pot-roasted pork with garlic and fennel seeds

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  • Organic beauty entrepreneur and original rock'n'roll party queen Jo Wood shares the recipe for her delicious pot-roasted pork

    This dish is best cooked on the stove to ensure the meat is really tender and moist. Ask your local butcher to skin and bone a good shoulder of pork for you. Serves 12.


    1 shoulder of pork, skinned and boned
    Salt and freshly ground black pepper
    125g butter
    3 bulbs of garlic, cut in half horizontally
    50g fennel seeds
    Zest of 4 lemons
    4 litres milk, warmed with sprig of rosemary
    400g baby carrots, whole
    400g parsnips, peeled and cut to the same size as the baby carrots
    400g potatoes, cut for roasting
    Sprig of fresh thyme
    A little olive oil


    1. Season the pork on the fatty side and place fat-side down in a suitable-sized pan on a low heat. Gradually build up the heat so there is some rendering of the fat; it should start colouring during this time.

    2.  After about 25 minutes, the fat should have turned a deep golden colour. Turn the shoulder over and cook the other side until it is the same colour. Remove from the pan and leave it to rest.

    3. Pour out the melted fat, then place the pan back on the heat and add the butter. When melted, add the garlic, fennel seeds and lemon zest. Gently fry these ingredients for five minutes.

    4. Return the pork to the pan, increase the heat and pour one litre of warm milk over it. Allow the milk to bubble and foam, then place a lid on top of the pan. Keep the pan covered to prevent the meat from drying out but, every now and then, let a bit of steam escape so it doesn’t boil over. Baste the meat every 10 minutes, adding a little warm milk each time. When the milk is used up, keep basting with the juices in the pan. Cook the pork like this for 4 hours, ensuring it doesn’t dry out.

    5. About 1½ hours before the meat is ready, place the carrots, parsnips and potatoes together in a roasting dish with some thyme and season well. Drizzle olive oil over the top and roast in a preheated oven at gas mark 6/ 200°C/400°F.

    6. You’ll know the pork is ready when you can cut the meat with a spoon. Spoon it out on to warmed plates and arrange the roasted vegetables alongside. Drizzle cooking juices over the pork and serve the remainder with it.

    If you like the sound of Jo’s recipes, then you’ll love this: from Wednesday 19 May – Saturday 5 June, Jo’s pop-up restaurant Mrs Paisley’s Lashings will be returning to her family home, Holmwood House, for the final time. Yes, she’s selling up, so this is your last chance to join the party at the sprawling hunting lodge, replete with rock n roll memorabilia and gypsy caravan in the garden!

    The event, co-founded by eco-aware chef Arthur Potts Dawson, will run for 10 nights only, offering a delicious three-course menu as well as house wine and a cocktail for £125 per head. All the ingredients are locally sourced or grown in Jo’s garden, and she’ll be polishing up her best vintage crockery to be used on each evening.

    Profits raised will be used to create sustainable Mrs Paisley’s gardens in schools across the UK. For reservations call 020 7407 1407 or visit mrspaisleyslashings.com        

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