Butterfly Pork Tomato and Fennel
Recipes for Home and Restaurant
by Nadine Lloyd
Ingredients:
(Serves 4)
4x serves of couscous
4 tablespoons grape-seed oil
4 butterfly pork steaks
1 leak – sliced
1 small fennel – sliced
3 tomatoes – diced
½ yellow capsicum – sliced
1 small red onion – sliced
1 dry beef stock block
Salt and pepper – to taste
½ cup fresh oregano
Method:
Cook the couscous according to the instructions on the back of the packet.
Heat 2 tablespoons grape-seed oil in a large frying pan.
Fry the pork steaks for 3 minutes on one side.
Flip and fry for a further 2-3 minutes on the other.
Remove and place the pork in a serving dish.
Add the remaining 2 tablespoons grape-seed oil to the frying pan.
Add the leek and fennel.
Fry off until limp.
Lower the heat.
Add the tomato, capsicum, onion, beef stock, salt, and pepper.
Simmer for 8-10 minutes, or until the onions are soft.
Pour the mixture over the pork in the dish.
Sprinkle with the fresh oregano leaves.
Cover and allow to rest for 3-4 minutes.
Serve immediately.
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