Italian Pork with Fennel

You can't go wrong when pork is teamed with one of its favourite side-kicks - FENNEL! Top it off with some lemon juice and capers for a contrasting zing, and a sprinkle of parmesan for a beautiful Italian style meal.

45 mins
Easy
4

What you’ll need

 500g Costco SunPork Pork Leg Steaks, sliced
 1 cup risoni
 1 large fennel bulb, thinly sliced
 Olive oil
 30g butter
 1 Tbsp. lemon juice
 ¼ cup chicken stock
 2 Tbsp. capers, rinsed
 Salt and pepper, to taste
 ¼ cup grated Parmesan, to serve

How to make it

  1. Cook the risoni according to pack instructions.
  2. Blanch fennel in boiling water for 1 min, drain and run under cold water.
  3. Heat frypan to high heat adding 1 Tbsp. oil and half the butter.
  4. Heat until sizzling, then add sliced fennel and stir-fry until golden and tender (approx. 6 - 8 mins). Remove from the frypan and keep warm.
  5. In the same frypan add 2 tsp. olive oil, remaining butter and the sliced Costco SunPork Pork Leg Steaks, then stir-fry until golden and cooked through.
  6. Add the fennel, lemon juice, stock and capers and stir thoroughly, ensuring to scrape any delicious brown bits from the bottom of the pan.
  7. Serve over cooked risoni, season with salt and pepper and top with grated Parmesan.
SunPork-leg-steaks.jpg

 500g Costco SunPork Pork Leg Steaks, sliced
 1 cup risoni
 1 large fennel bulb, thinly sliced
 Olive oil
 30g butter
 1 Tbsp. lemon juice
 ¼ cup chicken stock
 2 Tbsp. capers, rinsed
 Salt and pepper, to taste
 ¼ cup grated Parmesan, to serve

  1. Cook the risoni according to pack instructions.
  2. Blanch fennel in boiling water for 1 min, drain and run under cold water.
  3. Heat frypan to high heat adding 1 Tbsp. oil and half the butter.
  4. Heat until sizzling, then add sliced fennel and stir-fry until golden and tender (approx. 6 - 8 mins). Remove from the frypan and keep warm.
  5. In the same frypan add 2 tsp. olive oil, remaining butter and the sliced Costco SunPork Pork Leg Steaks, then stir-fry until golden and cooked through.
  6. Add the fennel, lemon juice, stock and capers and stir thoroughly, ensuring to scrape any delicious brown bits from the bottom of the pan.
  7. Serve over cooked risoni, season with salt and pepper and top with grated Parmesan.
SunPork-leg-steaks.jpg

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