Here’s another one for the beginner cooks out there who are looking for a healthy meat recipe. Pork with fennel, lemon and mushrooms is an easy, balanced dish that tastes amazing served with rice, pasta or any type of potatoes. We served it with my Gratin Dauphinois and it went down a treat with the kids and the big kids.
The only drawback for the Brits is the soft crackling, which I know is a big no-no, but maybe you can take the crackling bit off beforehand and cook it separately.
- Pork - 1.6kg (shoulder joint, boned & rolled)
- Fennel - 4 bulbs
- Onions - 4
- Lemons - 2
- Mushrooms - 300g
- Coriander - 2 tsp (ground, heaped)
- Garlic - 4 cloves (crushed)
- Olive oil - 5 tbsp
- White wine - 300ml
- Olives - 10
- Brown the pork joint with the olive oil in a casserole dish for 5 mn and put to one side
- Brown the fennel bulbs and the onions with the coriander and the lemon zest for 5 mn
- Put the pork joint back with the lemon juice and the white white, cook on a low heat with the lid on for 1h
- Add the sliced mushrooms and the olives and cook for 20 mn
Get all your ingredients ready.
Pour the olive oil into a casserole dish and add the pork joint. Brown it for 5 minutes by cooking it on a medium heat and turning it regularly so all the sides get a little brown. Then put it to one side on a plate.
While the pork is browning, wash your fennel bulbs. Trim off the small leaves at the top which look a bit like dill and put them to one side. Slice off the root of the bulbs and cut them in half from the bottom to the top. Put them on the flat side and slice them into 0.5 cm slices. Then slice your onions.
When the pork is browned and set aside add the fennel, onions and ground coriander to the casserole dish. Using a fine grater, grate the lemon peel into the casserole dish to get all the zest you need. Now repeat the browning process for 5 minutes stirring regularly.
Push the veg to the sides of the casserole dish to leave a space in the middle, then put the pork joint into this gap. Squeeze the two lemons over the top and pour in the white white. Season to taste - don't forget the lemon is acidic so you might need a bit more salt than usual. Cook on a low heat with the lid on for an hour.
Just before an hour has gone by wash your mushrooms and slice them. Add them and the olives to the dish.
Cook for 20 more minutes on a low heat with the lid on still.
- As usual with any sauce if it's too liquidy for your liking you have two options: remove everything from the casserole dish, turn the heat up so some liquid evaporates; or you can put some cornflour and cold water in a small bowl, stir well, pour it into the dish and cook for a couple of minutes.
- If you don't want to lose the crackling then cut the fat off the pork before cooking. You can then put this into the oven to get your perfect British crackling 😉
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've made it. Bon appétit!
I am linking this recipe up to Honest Mum's Tasty Tuesdays, click on the image below to find some other yummy blog posts: