Fragrant Pork With Fennel Slaw Recipes

Steps:

• Toss the garlic, chopped rosemary, 1 tablespoon salt and the red pepper flakes in a small bowl. Make 3/4-inch-deep cuts between the rib bones of the pork. Stuff some of the garlic mixture into each cut. Rub the lemon halves over the pork, then rub with the remaining garlic mixture. Cover with plastic wrap and refrigerate overnight.
• Bring the pork to room temperature, about 30 minutes. Position a rack in the upper third of the oven and preheat to 375 degrees F. Cut each fennel bulb in half, then cut each half into wedges. Scatter the fennel and rosemary sprigs in a medium roasting pan (it's best if the roast fits snugly in the pan). Place the pork in the roasting pan on top of the fennel, fat side up, and roast until a thermometer inserted into the center of the pork registers 145 degrees F, about 1 hour, 45 minutes. Transfer the pork to a platter or cutting board and cover loosely with foil; let rest 15 minutes.
• Meanwhile, turn the fennel wedges and return the pan to the oven. Continue roasting until the fennel is caramelized, about 15 minutes. Cut the pork into chops and serve with the fennel.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. Do not let the spices burn! Place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. Score the fat layer of the pork roast with a sharp knife; rub the spice paste all over the roast.
• Spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. Place the roast on top of the onions and fennel with the fat layer facing upward.
• Roast in the preheated oven until the pork is tender, 5 to 6 hours (or about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent the onions and fennel from burning.

Steps:

• Preheat the oven to 425 degrees F.
• For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly.
• Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.
• Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.

Steps:

• In a medium bowl, whisk olive oil and lemon juice. Add fennel, onion, parsley and toss. Season with salt and black pepper to taste. Serve chilled and with the pork Panini.

Steps:

• Place a large skillet over medium-high heat with the olive oil. Season the pork chops liberally with salt and pepper and sear in the pan until deep golden brown and cooked through, about 5 minutes per side. Remove the chops to a plate and let them rest.
• Return the same skillet to medium heat and add in the fennel, onion and caraway seeds. Saute, stirring frequently, until the vegetables begin to tenderize, 3 to 4 minutes. Add the mustard, vinegar and whiskey (if using) and continue cooking until the liquids have mostly reduced, 3 to 4 minutes more. Remove the pan from the heat and stir in the grated apple and reserved fennel fronds; adjust the seasoning as needed with salt and pepper.
• Serve the pork chops over the warm fennel-apple slaw.

Steps:

• For the brine: Bring 8 cups water to a boil in a large saucepan. Add the salt and sugar and cook until dissolved. Add the fennel seeds, garlic, thyme and fennel fronds and remove from the heat. Let cool completely (or reduce the amount of water in the brine by 2 cups and add 4 cups ice cubes to cool down immediately). Transfer the brine to a plastic container, add the pork, cover and refrigerate for at least 1 hour and up to 4 hours.
• For the smoked pork: Remove the pork from the brine, rinse well with cold water and pat dry. Put on a rack set over a baking sheet and refrigerate (to allow a crust, or skin, to form on the outside) for at least 1 hour and up to 8 hours.
• Remove the grill grate and ceramic plate from the cooker. Add the hot hardwood charcoal and scatter the soaked wood chips over the top. Put on the ceramic plate and the grill rack, close the cover, bring the temperature to between 300 and 325 degrees F and allow to smoke for 10 minutes.
• Brush the entire loin with oil and sprinkle with pepper. Place on the rack, close the cover and smoke until an instant-read thermometer inserted into the center registers 140 degrees F, 1 to 1 hour 30 minutes.
• While the pork smokes, combine the balsamic vinegar and honey. Start brushing it on the pork about 30 minutes before it is done. When done, remove, loosely tent and let rest 10 minutes before slicing.
• For the fennel gremolata: Cut the fennel into small dice and coarsely chop the fronds; put in a bowl. Add the zest and juice and drizzle with a little olive oil; mix to combine. Let sit at room temperature.
• Spoon the Grape Mostarda onto a platter, top with the pork and spoon the gremolata over the pork.
• Heat the canola oil in a large saucepan over high heat. Add the grapes, shallots, sugar, vinegar, mustard seeds, rosemary and 1/2 cup cold water. Bring to a simmer and cook until the grapes soften slightly and the mixture thickens, about 20 minutes.
• Remove from the heat. Stir in the mustard and orange zest. Transfer to a bowl and let come to room temperature. Remove the rosemary sprig. Serve at room temperature.

Steps:

• Halve fennel bulb lengthwise and core it, then cut into 1/4-inch dice. Cook fennel in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until tender, about 15 minutes. Transfer fennel to a bowl and stir in pomegranate seeds, scallions, cilantro, vinegar, honey, and salt.
• Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté chops until deep golden and just cooked through, 4 to 5 minutes on each side. Transfer chops to plates and let stand, loosely covered, 5 minutes.
• Serve chops topped with salsa.

Steps:

• Using a pestle and mortar, crush together the fennel seeds, coriander seeds and chilli flakes, then mix the spices into the salt. Put the pork belly in a roasting tin and slash lines across the skin (about 5mm apart) using a sharp knife. Rub the skin with most of the salt mix, and chill, uncovered, overnight.
• The next day, heat the oven to 170C/150C fan/gas 3. Remove the pork from the fridge and scrape off the salt mix. Pat well with kitchen paper to remove the moisture, then re-season with the remaining salt mix. Roast for 2 hrs, then reduce the oven to 150C/130C fan/gas 2 and cook for a further 1 hr. Turn the oven up to its highest for 15-20 mins or until crackled. If your pork still hasn't crackled enough, heat the grill to its highest setting. Transfer the pork to a baking sheet and grill for 4-5 mins (watch it to make sure it doesn't burn). Cover and rest for 30 mins.
• To make the slaw, mix together the lemon zest and juice with the olive oil, chilli and some seasoning in a large bowl. Toss the with the shallot, fennel and apple. Top with the fennel fronds, if you like.
• Whizz together all the ingredients for the mojo verde and season to taste. Slice and serve the pork with the slaw andmojo verde on the side. Any leftover pork can be warmed and piled into crusty rolls with the slaw and mojo verde.

Steps:

• To cook burgers: Prepare a grill.
• Gently toast fennel seeds in a dry skillet until aromatic.
• In a large bowl, combine fennel seeds, onion, garlic, salt and smoked paprika.
• Add pork and bacon. Toss gently until well mixed, without overworking meat.
• Divide into four portions and shape into patties. Place on a plate or platter and chill for at least one hour.
• Cook burgers for about 6 minutes on hot side of grill. After 3 minutes, flip and cook 3 more minutes, then move to cool part of grill for 3 more minutes. Burgers can also be fried in a pan over medium-high heat for about 3 minutes on each side. Let burgers rest for a few minutes, tented with foil, before serving.
• To prepare slaw: Whisk vinegars, mustard and salt in a bowl until salt is dissolved. Add oil and whisk until emulsified.
• Place fennel bulb and cabbage into bowl and toss to combine with dressing. Add fennel fronds and toss again just before serving.
• Place burgers on toasted or lightly grilled buns and top each with a little slaw.

Steps:

• Rub Put the seeds fennel, mustard, coriander and Cumin in a pan over medium heat and toast until the seeds are fragrant. Once fragrant grind up in a coffee grinder, transfer to a bowl and add the salt, pepper, chipotle powder and garlic powder. Mix all of the spices then rub it all over the pork and then put the pork into the refrigerator to marinate over night. You will want to give your self plenty of time to smoke your pork 6-10 hours depending on the size Raspberry Chipotle sauce In a sauce pan put the raspberry preserves on med to low heat. Take the can of chipotle in adobo in a food processor and pulse until you have a puree. Of the chipotle puree add 2T to the pan. You can add more or less depending on how you like the heat level. Then chop up the garlic to a paste and add to the pan. Then add the zest of the orange, juice of an orange, juice of lemon, raspberries and cinnamon stick all in with the raspberries. Keep on a low simmer until all ingredients meld. Taste and adjust seasoning as needed. For the slaw it is best if you have a mandolin to do the slicing. If you don't have a mandolin make thin slices with a knife or use the shreader on the food processor. Slice the fennel, apple and red onion in the same size and throw into a bowl. In a food processor make the dressing. Juice and zest an orange put in the mustard, pasted garlic, vinegar, salt, pepper and honey. Blend until all combined then add olive oil until you get a creamy consistency. Taste and adjust seasoning as needed. Once the dressing is to completed poor on to the slaw and toss. This is best to be done a couple of hours before you are ready to make the sandwiches for all flavors to blend. To assemble to the sandwiches take your roll and put mayonnaise on one side the chipotle raspberry sauce on the other. Then put a layer of pork then a layer of fennel slaw.

Steps:

• Whisk together all ingredients except fennel.
• Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.
• Toss fennel with enough dressing to coat, then season with salt and pepper.

Steps:

• Mix cabbage, onion, carrot, fennel, and parsley in a large bowl.
• Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and pepper together in a separate bowl; pour over cabbage mixture and toss to coat.
• Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.