Pork pairs beautifully with the salty prosciutto and the aniseed flavour of fennel. A well-marbled piece of scotch fillet cooks to a melting tenderness when braised.
1.5-kilogram piece pork scotch fillet, skin removed, excess fat trimmed off
sea salt and ground pepper
16 slices prosciutto
1 kilogram agria potatoes, peeled, sliced 1cm
2 large brown onions, sliced
1 large fennel bulb, sliced
3 large sprigs thyme
8 whole cloves garlic, peeled
6 small bay leaves
2 teaspoons whole fennel seeds
1 cup chicken stock
½ cup white wine
2 tablespoons cream (optional)
Preheat the oven to 190°C fan bake.
Season the pork generously with salt and pepper.
Lay the prosciutto on the bench, slightly overlapping. Place the pork on top and roll up so the pieces of prosciutto wrap around the pork and it’s fully covered. Tie with kitchen string to secure and brush with a little olive oil.
Place all the remaining ingredients in a large roasting dish. Season generously and toss together. Spread evenly and place the pork on top. Roast for 30 minutes.
Reduce the oven temperature to 150°C regular bake.
Take the dish out of the oven and cover with a piece of baking paper then with foil to seal tightly. Cook for a further 2 hours, or until the pork is tender and cooked through. Stir in the cream if using.
Leave to rest for 10 minutes, loosely covered with the foil.
To Serve: Remove the string and slice the pork. Serve with the vegetables and pan juices.