Ingredients

Roasted fennel

• 450 g fresh fennel
• 2 tbsp olive oil
• salt and ground black pepper, to taste

Romesco sauce

• 175 g canned roasted red peppers
• 4 cherry tomatoes
• 75 g almonds
• 4 tbsp fresh parsley
• 4 tbsp olive oil
• 1 garlic clove
• 1 tbsp lemon juice
• salt and ground black pepper, to taste

Pork shoulder

• 650 g pork shoulder
• 1 tbsp olive oil
• 1 tbsp butter
• salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the fennel into wedges and place in a baking dish. Season with 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 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, and remove the seeds and stems. Place on a baking sheet, drizzle olive oil on top, and roast in the oven or on the grill on high heat until the skin gets wrinkly and properly charred. Allow peppers to cool for a while—otherwise you might burn your fingers! Peel off the skin and enjoy your home-roasted peppers, either in this recipe or straight up with olive oil and salt!