One Pot Pork & Fennel.
Based on a Hugh Fearnley Whittingstall recipe, this one pot dish is quick to prepare and absolutely delicious. The HFW original uses ready cooked left over pork and potatoes.
Having a surplus of the same ingredients in the raw I decided to make mine from scratch, but feel free to improvise with what you have.
As HFW says in River Cottage Every Day, "pork has a great affinity with fennel," the aniseed note to the fennel taking the edge off the fattiness in the pork. I've added paprika here too, in combination with the fennel it works fantastically well.
Ingredients:-
- 500g fatty pork, chopped and seasoned with salt & pepper.
- 2 fennel bulbs, trimmed & sliced length ways.
- However many potatoes you need - chopped and par boiled.
- 2 tsp paprika
- oil
Procedure:-
- In a hot pan fry off the pork in oil until thoroughly browned all over. Remove form pan and set aside.
- Fry the fennel for about 5 to 6 minutes until soft and golden.
- Add the pork and potatoes. Mix together.
- Add paprika and a bit more salt & pepper if needed.
- Turn down heat and cover until hot through.
- Serve with whatever vegetables your wife / girlfriend has decided to cook.
That's it chaps. Enjoy!
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