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Pork with Basil and Fennel


Along with using it raw in salads and roasting it with the likes of Sea Bass (recipe under fish on this site) Fennel is also brilliant with Pork. This dish is a 20 minute job fridge to fork but demands top grade Pork and fresh Basil.

If you can, then use Butcher bought Chops with the bone still on about 1 inch thick and also be aware you can eat Pork that is ‘blushing’ or slightly pink – obviously there is a huge difference between ‘pink’ and ‘Oh my God this thing is still oinking’! You must, must, must use Pork as soon as you get it, by nature it drys out and this is why Pork can have a reputation of being dry – use it when you get it and cook it to pink to avoid dust mouth.

On a quick aside (in my humble opinion) Pork Fillet is only useful for using as a weapon of sorts – it’s utterly tasteless.


2 plates:
2 Butcher shop bought Pork Chops un-seasoned
2 Fennel bulbs finely sliced
Handful of fresh basil leaves roughly chopped
2 cloves of Garlic roughly chopped
Olive oil
4-5 whole black pepper corns
1 Tps Maldon salt
Handful of new baby potatoes
Chicken stock, white wine. lemon juice



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