Roast Pork with fennel and roast vegetables is something my family love to have often. Enjoy with roast potatoes baked in the oven the Maltese way too!


  • Large pork shoulder or leg with skin on
  • 4 onions quartered
  • 10 small carrots, halved length ways
  • 2 sticks of celery chopped
  • 500 ml vegetable stock
  • 1 garlic bulb, cloves separated (leave skin on)
  • 1 tablespoon olive oil
  • Small bunch of sage
  • 2 tablespoons fennel seeds
  • Salt and Pepper


  1. Preheat oven to 240oC.
  2. Score skin of pork and rub coarse salt through the scores. Pat the skin with a paper towel.
  3. Season the underside of the pork with salt, pepper and some of the fennel seeds.
  4. Add the vegetable stock, remaining fennel seeds and sage in a roasting dish.
  5. Place the pork on top and leave in the oven for 30 minutes. The skin should be forming into crackling.
  6. At this point reduce the temperature to 180oC and leave in the oven for another half an hour.
  7. Remove from the oven and add the vegetables, garlic and oil to the roasting dish.
  8. Place back in the oven for 45 minutes to an hour.
  9. Place foil over the pork and leave to rest for half an hour.