Leftover Pork with Fennel and New Potatoes
2018-04-11 10:04:00
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Nutrition Facts
Serving Size
1218g
Amount Per Serving
Calories 1348
Calories from Fat 560
% Daily Value *
Total Fat 63g
97%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 38g
Cholesterol 246mg
82%
Sodium 567mg
24%
Total Carbohydrates 102g
34%
Dietary Fiber 21g
86%
Sugars 3g
Protein 99g
Vitamin A
22%
Vitamin C
166%
Calcium
34%
Iron
56%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 large fennel bulbs
- 3 tablespoons rapeseed or olive oil
- About 12 oz cold cooked new potatoes, cut into chunky pieces
- 10-12 oz cold roast pork loin, shoulder or belly, thickly sliced, then cut or torn into strips
- 1/2 lemon, juiced
- a few roughly torn mint leaves, (optional)
- sea salt
- freshly ground black pepper
Instructions
- Trim the top and bottom from the fennel bulbs. Remove the tough outer layers and cut each bulb in half lengthways. Then place each half, cut-side down, on the board and cut into thick wedges, keeping a bit of the rooty base on each wedge if possible, as it will hold the layers together.
- Heat the oil in a large frying pan, add the fennel with a pinch of salt and sauté over a medium heat for 6–7 minutes, until tender and golden, or even a little tinged with brown. Add the potatoes to the pan and fry for a few more minutes until they start to turn golden, then add the pork and fry, stirring a few times, until heated through.
- Squeeze over the lemon juice, season with salt and pepper to taste and scatter over the mint, if using. Serve straight away.
Adapted from Cottage River Cookbook
Adapted from Cottage River Cookbook
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