Name: Slow roast Pork with Rice and Fennel Flowers
Yield: serves 4 to 6
Ingredients: 1 kg/2 lb pork; 300 g/10 oz long-grain rice; 300 ml/½ pint water, stock or white wine; pared zest of 1 lemon; salt; 2 teaspoons well-rinsed capers; 3 teaspoons fennel flower and lemon syrup; pepper; 6 or 8 fennel flower heads, plus extra for garnish; 2 teaspoons lemon juice; 2 cloves garlic

Preparation info

serves
4 to 6

Difficulty
Medium

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

You can use belly, shoulder or knuckle of pork for this dish, but make sure it has a reasonable amount of both fat and skin and that the meat is in a single piece. The leaner cuts are not suitable because they tend to dry out. One of the rare breeds of pig, such as Gloucester Old Spot or Middle White, is best, as the meat is nicely marbled with fat.