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Pork, fennel and tomato salsa
Pork, fennel and tomato salsa

Discover this classic pork recipe with its newly twist. The fennel and tomato salsa cuts through the richness of the pork. It is also a great light dish for your main course menu.

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Ingredients

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For the fennel:

  • White Chicken Stock (scratch) 500.0 ml
  • Fennel 200.0 g
  • Salt 2.0 g
  • Ground White Pepper 1.0 g

For the salsa:

  • Tomatoes 180.0 g
  • Capers, in brine 10.0 g
  • Red onions 100.0 g
  • Flat leaf Parsley 25.0 g
  • Olive oil 20.0 ml
  • Lemon juice 20.0 ml

For the pork:

  • Pork loin chops 450.0 g
  • Rapeseed oil 50.0 ml
  • Ground black pepper 1.0 g
  • Salt

For the garnish:

  • Lemon 50.0 g

To serve:

  • Flat leaf Parsley

Discover this classic pork recipe with its newly twist. The fennel and tomato salsa cuts through the richness of the pork. It is also a great light dish for your main course menu.

...

Preparation

  1. For the fennel:

    • Bring the stock to the boil then slice the fennel and add then simmer until tender.
    • Pour in the cream, seasonand blend until smooth.
    • Cover and keep warm until needed.

  2. For the salsa:

    • Peeland dice the tomatoes, peel and dice the onions then place into a bowl.
    • Add the capers, parsley, lemon juice and olive oil.
    • Chop the parsley and mix well and set aside until needed.

  3. For the pork:

    • Rub the pork with the oil and season then place into a hot pan and cook for 4-5 min. on each side then remove and allow to rest.

  4. For the garnish:

    • Slice the lemon into thick slices then place under a hot grill and allow to caramelise.

  5. To serve:

    • Pour the fennel broth into a serving bowl then place the pork in the middle and spoon over the tomato salsa.
    • Garnish with the lemon and parsley.
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