Pork, fennel and mustard are natural partners and here a simple dish only needs some boiled new potatoes and a steamed green
vegetable, if you wish to make a fabulously easy family or mid-week entertaining meal.
If you can’t be bothered cooking potatoes, serve with crusty bread to mop up any juices from the braised fennel.
Pork with Braised Fennel
To ramp this dish up use half wine, half stock.
4 pork loin steaks
sea salt and freshly ground black pepper
1 fennel bulb, trimmed and cut lengthwise into wedges, any feathery tops chopped
1 onion, sliced
2 cloves garlic, thinly sliced
1 cup chicken stock
1 tbsp Dijon mustard
1 lemon, zest grated and fruit reserved
1 Season both sides of pork with a good grind of salt and black pepper and a sprinkle of paprika. Set aside.
2 Heat a large frying pan over a medium heat, add a splash of oil and cook, pork for 5-6 minutes each side or until browned.
Remove pork from pan, set aside and keep warm.
3 Reduce heat, add fennel, onion and garlic to pan and mix to combine. Cover and cook, stirring occasionally, for 20-25 minutes or until fennel and onion is soft and starts to caramelise.
4 Add stock, bring to simmering and simmer, stirring
occasionally, until liquid reduces by about half. Return pork to pan and cook for 5-6 minutes longer or until pork is cooked through and tender. Remove pork from pan and keep warm. Add mustard, lemon zest and a squeeze of lemon juice to the pan, mix to combine. Season with salt and black pepper.
5 To serve, divide fennel mixture between serving plates, top with a pork steak and scatter with a little chopped fennel top.
Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Fennel, onion, garlic: Krismaw
Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: mustard, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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