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Instagram Roast Pork with 1.17 Balsamic Vinegar of Modena, Red Wine & Fennel 8-min.jpg

Roast pork with roast potatoes, and garlic green beans

Prep 20 minutesCooking 1 hour 45 minutes4 people

If you are a roast on Sunday without fail kind of person then I would recommend trying this recipe. Crispy roast pork cooked with Balsamic Vinegar and onions served with pesto roasted potatoes and garlic and orange green beans. All three elements come together and compliment the other with ease.


1 hour 45 minutes

Dinner Recipes

Family Recipes

1 hour +

Gluten Free Recipes

Gluten Free Recipes

Pork Recipes


Main Course




1.5kg Pork Roasting Joint

3 Red Onions sliced thickly

2 Heads Fennel sliced thickly

4 Cloves Garlic smashed

125ml 1.17 Balsamic of Modena Vinegar

250ml Red Wine

250ml Water


1kg Maris Piper Potatoes

100g Goose Fat

1/2 Jar Oak Smoked Paprika and Tomato Pesto

Juice of 1 Lemon

Green Beans:

500g Green Beans

1 Orange

100g Shatta Nut Mix

1 tbsp Sherry Vinegar

2 tbsp Verdemanda Extra Virgin Olive Oil



Preheat the oven to 240 degrees. Peel and cut the potatoes. Put the goose fat in a heavy roasting pan and preheat in the oven. Put the potatoes in a saucepan with cold water and 1 tbsp salt, place on a high heat until boiling, then reduce temperature to a light simmer for 5 minutes. Drain and allow to cool.

Salt the crackling on the pork fat and add additional cuts to it if there aren’t enough for the crackling. Place the joint skin side up in a roasting tray with all the ingredients but the water and brown for 25 minutes in the oven. Put the cooled potatoes in the goose fat, stir and season with malden salt and place in the oven.

After the 25 minutes reduce the temperature to 190 degrees for a further 1 hour and 20 minutes for the pork joint. Check the potatoes and toss every 20 minutes. They should be lovely and crispy when the pork is done but if they are ready before remove from the oven and return when resting the pork.

For the beans, blanch them in salted boiling water for 3 minutes then plunge into very cold water to refresh the drain. Zest the orange, then cut the top and bottom from the orange and slice off the peel, before slicing into rounds. Combine the dressing ingredients with the zest, sliced orange and shatta nut mix and toss in the beans. Season with salt to taste.

Stir the lemon juice into the pesto to loosen it to a dressing and toss through the roast potatoes before serving the meal.

Included in this Recipe

1.17 Balsamic Vinegar of Modena

1.17 Balsamic Vinegar of Modena

Our lowest density balsamic is 17% thicker than water, with a good acidic punch

Shatta Nut Mix

Shatta Nut Mix

A mixture of cashews, almonds, giant corn and chickpeas with dulce smoked paprika and cayenne pepper for a deep flavour and lasting heat.

Gran Reserva Sherry Vinegar

Gran Reserva Sherry Vinegar

Aged for at least 10 years in American oak Barrels.

Verdemanda Extra Virgin Olive Oil

Verdemanda Extra Virgin Olive Oil

Arbequina olives of the highest quality are stone ground creating a vivid emerald green oil with a fresh and vibrant grassy flavour.