pork, chorizo and fennel stir fry

pork chorizo and fennel stir fry

Another superfast delight from the pages of Olive magazine. This was the first time I’d worked with a fennel bulb, having enjoyed the potent seeds for a long time. But the satisfying almost lemony crunch of the fennel means I’ll be coming back for more.

Pork, chorizo and fennel stir-fry:

2 pork escalopes, cut into bitey pieces

100g chorizo, diced

1 fennel bulb, finely sliced

1 red onion, finely sliced

Handful of green beans, halved

Zest and juice of 1 lemon

200ml vegetable stock

100ml white wine

Dried onion to serve

  1. Fry chorizo in a hot pan until darkening at the edges and releasing its oil. Remove from the pan.
  2. Fry the pork with the zest in the same pan until white all over, seasoning as you go. Add a splash of wine, lemon juice, the fennel and onion and fry until the latter are tender.
  3. Add green beans, stock and chorizo and cook for a few minutes until the beans are done to your liking.
  4. Serve with crispy onion on top.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s