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.
Ingredients
Pork, fennel and tomato salsa
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€0.0
For the fennel:
White Chicken Stock (scratch)
/ml
500.0 ml
0%
Fennel
/g
200.0 g
0%
Salt
/g
2.0 g
0%
Ground White Pepper
/g
1.0 g
0%
For the salsa:
Tomatoes
/g
180.0 g
0%
Capers, in brine
/g
10.0 g
0%
Red onions
/g
100.0 g
0%
Flat leaf Parsley
/g
25.0 g
0%
Olive oil
/ml
20.0 ml
0%
Lemon juice
/ml
20.0 ml
0%
For the pork:
Pork loin chops
/g
450.0 g
0%
Rapeseed oil
/ml
50.0 ml
0%
Ground black pepper
/g
1.0 g
0%
Salt
/g
0.0 g
0%
For the garnish:
Lemon
/g
50.0 g
0%
To serve:
Flat leaf Parsley
/g
0.0 g
0%
/
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
Preparation
-
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.
-
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.
-
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.
-
For the garnish:
- Slice the lemon into thick slices then place under a hot grill and allow to caramelise.
-
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.
