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Pork, Fennel and Potato Salad
Pork, Fennel and Potato Salad
added by Every Day

Pork has a great affinity with fennel - the aniseedy note in the vegetable cuts the porky richness beautifully.

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Prep time
  • 10 minutes
Cook Time
  • 6-7 minutes +
  • 4
  • * 2 large fennel bulbs
  • * 3 tbsp rapeseed or olive oil
  • * About 400g cold cooked new potatoes, cut into chunky pieces
  • * 300-400g cold roast pork loin, shoulder or belly, thickly sliced, then cut or torn into strips
  • * Juice of ½ a lemon
  • * A few roughly torn mint leaves (optional)
  • * Sea salt and freshly ground black pepper
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1. Trim the top and bottom from the fennel bulbs. Remove the tough outer layers and cut each bulb in half lengthways. Then place each half, cut-side down, on the board and cut into thick wedges, keeping a bit of the rooty base on each wedge if possible, as it will hold the layers together.

2. Heat the oil in a large frying pan, add the fennel with a pinch of salt and saute over a medium heat for 6-7 minutes, until tender and golden, or even a little tinged with brown.

3. Add the potatoes to the pan and fry for a few more minutes until they start to turn golden, then add the pork and fry, stirring a few times, until heated through. Squeeze over the lemon juice, season with salt and pepper to taste and scatter over the mint, if using. Serve straight away.

1 reply
Replied on

Sounds like dinner tonight! Thanks, Hugh!

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