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For the fennel:

  • White Chicken Stock (scratch) 500 ml
  • Fennel 200 g
  • Salt 2 g
  • Ground White Pepper 1 g

For the salsa:

  • Tomatoes 180 g
  • Capers, in brine 10 g
  • Red onions 100 g
  • Flat leaf Parsley 25 g
  • Olive oil 20 ml
  • Lemon juice 20 ml

For the pork:

  • Pork loin chops 450 g
  • Rapeseed oil 50 ml
  • Ground black pepper 1 g
  • Salt

For the garnish:

  • Lemon 50 g

To serve:

  • Flat leaf Parsley
  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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