Hog Wild Recipe
roasted pork loin, slow cooked belly, squash, sage, fennel
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Ingredients
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Pork and Vegetables
Method
Cooking Instructions
- 1
Prepare the Pork
Preheat your oven to 325°F (165°C). Season the pork loin and pork belly with salt, pepper, and minced garlic.
- 2
Sear the Meat
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork loin and pork belly until browned on all sides, about 8-10 minutes total.
- 3
Prepare the Vegetables
While the meat is searing, peel and cube the butternut squash and slice the fennel bulb. Set aside.
- 4
Add Vegetables and Broth
Once the meat is seared, add the cubed butternut squash, sliced fennel, chopped sage, and chicken broth to the skillet.
- 5
Roast in the Oven
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast for about 2 hours or until the pork is tender and fully cooked (internal temperature should reach 145°F or 63°C).
- 6
Rest and Serve
Remove the skillet from the oven and let the meat rest for 10-15 minutes before slicing. Serve with the roasted vegetables.
