eCook Meal
Fennel Pork Neck & Aubergine
with fresh mint & Danish-style feta cheese
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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R154.30
for 4 servings · R38.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
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Fennel Seeds needs 10 mlFennel Seeds 35 g R38.99 · whole pack (size can't be divided)R38.99
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Fresh Cherries needs 400 gWhole Unpeeled Cherry Tomatoes 400 g 400 g at R37.99 · 100% of packR37.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
Not in the Woolies basket — source these elsewhere:
- Pork Neck Steak
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cherries, Fennel Seeds, Feta, 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?
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). 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.
What should be prepared from my kitchen to make Fennel Pork Neck & Aubergine?
Almonds, Aubergine, Cherries, Fennel Seeds, Feta, 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