Roasted Pork, Fennel, and Onions

Ingredients and Weight:

• 4 pounds bone-in pork shoulder, skin on
• 2 large fennel bulbs, thinly sliced (about 1 pound)
• 3 medium yellow onions, thinly sliced (about 2 pounds)
• 1 cup dry white wine
• 1/2 cup olive oil
• 3 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon salt
• 1 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

2 hours and 30 minutes - 3 hours

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large roasting pan, combine the pork, fennel, onions, white wine, olive oil, thyme, rosemary, salt, and pepper. Toss to coat evenly.
3. Cover the roasting pan with foil and roast in the preheated oven for 2 hours and 30 minutes - 3 hours, or until the pork is tender and the vegetables are browned.
4. Uncover the roasting pan and roast for an additional 30 minutes, or until the pork skin is crispy.
5. Let the pork rest for 15 minutes before slicing and serving.

Nutritional Information:

• Calories: 500 per serving (1/8 of the recipe)
• Fat: 25 grams
• Protein: 50 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Tender and flavorful pork
• Roasted vegetables with a hint of sweetness
• Thyme and rosemary herbs provide aromatic notes
• Crispy pork skin adds a satisfying crunch

User Comments:

• "This dish was absolutely delicious! The pork was so tender and the vegetables were perfectly roasted."
• "I loved the combination of flavors in this recipe. The fennel and onions added a nice sweetness to the pork."
• "This was a simple but impressive meal that I would definitely make again for special occasions."

Special Precautions and Tips:

• Use a sharp knife to thinly slice the fennel and onions. This will ensure even cooking.
• Do not overcook the pork, or it will become tough. Use a meat thermometer to check for doneness.
• Let the pork rest before slicing. This will help the juices redistribute, resulting in more tender meat.