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Italian Roast Pork & Baby Fennel Salad
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When is your favourite time of the week to cook? I love Sunday afternoons. It's when I can linger and shower extra love over our evenings meal. It doesn't have to be the most technical meal, just something which requires a bit of extra TLC. Just like this Italian roast pork.
A recent trip to our local markets spurred on a recipe idea, perfect for such a Sunday afternoon. With a basket full of baby fennel, lemons, dutch carrots, potatoes and free range pork, it was my Italian roast pork with a baby fennel salad that would be on the dinner table that night.
This would make a fab dinner party main meal or a build it into an Italian inspired long table lunch.
Italian Roast Pork
- Pork Scotch/Butt 1kg
- Red Wine 1/2 cup (light, fruity red)
- Chicken Stock 1 cup
- Dried Fennel Seeds 1 TB
- Peppercorns 1/2 tsp
- Sea Salt 1 tsp
- Garlic Cloves 6
- Extra Virgin Olive Oil 1 tsp + extra for cooking
- Baby Fennel Bulb 1 trimmed, finely sliced (reserve 1 TB fennel fronds)
- Lemon 1/2, juiced
- Capers 1 TB
- Pine Nuts 1 TB, toasted
- Extra Virgin Olive Oil 1 TB
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