As a Chef, don’t you just love it when you discover new and unexpected flavour combinations to surprise and delight the palate? Butter-basted, fennel seed-spiced pork is sided with a fresh cherry, cooling mint, creamy feta, & fresh greens salad and oven roasted aubergine. Finished with toasted almonds.
Fennel Pork Neck & Aubergine
Fennel Pork Neck & Aubergine
with fresh mint & Danish-style feta cheese
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Aubergine
- Danish-style Feta
- Fennel Seeds
- Fresh Cherries
- Fresh Mint
- Pork Neck Steak
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (Salt & Pepper)
ROASTED AUBS
Preheat the oven to 220°C. Spread the Aubergine on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHOP-CHOP Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the fennel seeds (to taste). Remove from the pan, reserving any pan juices, rest for 5 minutes before slicing and seasoning.
BERRY & MINT SALAD
Place the salad leaves in a bowl and toss together with the cherries, ½ the mint, ½ the toasted nuts, a drizzle of olive oil, and season.
WHAT A DELIGHT!
Plate up the golden Aubergine wedges alongside the fennel basted pork. Drizzle with any remaining pan juices. Side with the fresh salad and sprinkle over the feta. Finish with a scattering of the remaining mint and nuts.
ROASTED AUBS
Preheat the oven to 220°C. Spread the Aubergine on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHOP-CHOP Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the fennel seeds (to taste). Remove from the pan, reserving any pan juices, rest for 5 minutes before slicing and seasoning.
BERRY & MINT SALAD
Place the salad leaves in a bowl and toss together with the cherries, ½ the mint, ½ the toasted nuts, a drizzle of olive oil, and season.
WHAT A DELIGHT!
Plate up the golden Aubergine wedges alongside the fennel basted pork. Drizzle with any remaining pan juices. Side with the fresh salad and sprinkle over the feta. Finish with a scattering of the remaining mint and nuts.
ROASTED AUBS
Preheat the oven to 220°C. Spread the Aubergine on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHOP-CHOP Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the fennel seeds (to taste). Remove from the pan, reserving any pan juices, rest for 5 minutes before slicing and seasoning.
BERRY & MINT SALAD
Place the salad leaves in a bowl and toss together with the cherries, ½ the mint, ½ the toasted nuts, a drizzle of olive oil, and season.
WHAT A DELIGHT!
Plate up the golden Aubergine wedges alongside the fennel basted pork. Drizzle with any remaining pan juices. Side with the fresh salad and sprinkle over the feta. Finish with a scattering of the remaining mint and nuts.
ROASTED AUBS
Preheat the oven to 220°C. Spread the Aubergine on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHOP-CHOP Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the fennel seeds (to taste). Remove from the pan, reserving any pan juices, rest for 5 minutes before slicing and seasoning.
BERRY & MINT SALAD
Place the salad leaves in a bowl and toss together with the cherries, ½ the mint, ½ the toasted nuts, a drizzle of olive oil, and season.
WHAT A DELIGHT!
Plate up the golden Aubergine wedges alongside the fennel basted pork. Drizzle with any remaining pan juices. Side with the fresh salad and sprinkle over the feta. Finish with a scattering of the remaining mint and nuts.
Frequently Asked Questions
What is the preparation time for Fennel Pork Neck & Aubergine?
The preparation time for Fennel Pork Neck & Aubergine with fresh mint & Danish-style feta cheese is between 25 and 45 minutes.
What is the total time required to make Fennel Pork Neck & Aubergine with fresh mint & Danish-style feta cheese?
The total time required to make Fennel Pork Neck & Aubergine with fresh mint & Danish-style feta cheese is between 40 and 60 minutes.
How many servings does Fennel Pork Neck & Aubergine provide?
4 servings
What are the main ingredients in Fennel Pork Neck & Aubergine?
Almonds, Aubergine, Danish-style Feta, Fennel Seeds, Fresh Cherries, Fresh Mint, Pork Neck Steak, Salad Leaves
What is the nutritional information of Fennel Pork Neck & Aubergine?
Calories: 1112, Carbs: 32 grams, Fat: grams, Protein: 24.8 grams, Sugar: 23.1 grams, Salt: 4757 grams
How do I prepare Fennel Pork Neck & Aubergine?
WHAT A DELIGHT!: Plate up the golden aubergine wedges alongside the fennel basted pork. Drizzle with any remaining pan juices. Side with the fresh salad and sprinkle over the feta. Finish with a scattering of the remaining mint and nuts. BERRY & MINT SALAD: Place the salad leaves in a bowl and toss together with the cherries, ½ the mint, ½ the toasted nuts, a drizzle of olive oil, and season. CHOP-CHOP PORK: Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the fennel seeds (to taste). Remove from the pan, reserving any pan juices, rest for 5 minutes before slicing and seasoning. ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROASTED AUBS: Preheat the oven to 220°C. Spread the aubergine on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Fennel Pork Neck & Aubergine?
Almonds, Aubergine, Danish-style Feta, Fennel Seeds, Fresh Cherries, Fresh Mint, Pork Neck Steak, Salad Leaves
How many calories does Fennel Pork Neck & Aubergine have?
1112 calories
How much fat content does Fennel Pork Neck & Aubergine have?
grams
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