Recipe: Roast shoulder of pork with onion and fennel

Roast pork with sauce Spalla tal-majjal mixwija bil-basal tal-bużbież

Ara din ir-riċetta bil-Malti: Spalla tal-majjal mixwija bil-basal tal-bużbież

Serves: 8 persons


  • 2 kg rolled shoulder of boneless pork
  • 2 tbsp olive oil
  • 2 tsp coarse salt
  • 1 tsp fennel seeds
  • 20 g butter
  • 2 large cloves of garlic, crushed
  • 2 fennel bulbs, cleaned and sliced lengthwise
  • 3 green apples, remove core and seeds and slice thinly
  • 355 ml dry apple cider


  1. Heat the oven to 160 C. Slice the skin of the pork with a knife about 2 cm apart. Rub with olive oil, salt and fennel seeds.
  2. Use a casserole dish (or any oven dish that can take a stove fire); heat oil on high heat. Add the pork and scorch it on all sides for about 8 minutes, until it is golden. Place the pork shoulder in a plate.
  3. Reduce to medium heat and add butter, garlic and fennel bulbs. Fry for 6-8 minutes until the fennel is soft. Add apples and cider. Bring to the boil and stir while scraping the bottom of the dish with a wooden spoon. Add the pork and cover with foil.
  4. Bake for 2 hours or until the pork is cooked from the inside (when you insert a stick the juices are clear). Allow the shoulder to sit for 15 minutes prior to serving with the fennel mixture.

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