New Must try RECIPE

We went to Bocca di Lupo the other day for a friend’s birthday dinner and ate many plates of delectable food. By the time the fourth course arrived we were full, except that the fourth course was roast suckling pig, and we had to make room for that. But even given our considerable appetite, we couldn’t finish the generous portion we were given, so we asked for a doggy bag and took it home. (We nabbed our companion’s leftovers too!)

Two evenings later we added it to pan fried fennel and new potatoes, boiled until just tender, then thrown in with the fennel to brown along with a squeeze of lemon juice and some herbs. It’s a Hugh Fearnley-Whittingstall recipe from his great book River Cottage Every Day. The recipe is so easy and good, and you can use any left over pork – roast loin, shoulder, whatever you’ve already cooked for a Sunday lunch or dinner. From now on, whenever I roast or braise pork I will always, always buy and cook enough to have leftovers, so that I can produce this fabulous meal a day or two later with minimal effort. The kids adored it too. The photo shows it before I added handfuls of chopped flat leaf parsley, so imagine it looking prettier flecked in green. The camera was abandoned at that point due to greed. We ate it with swiss chard dressed with oil and lemon, and a green salad. Full recipe below the photo.

Recipe: leftover pork, fennel and potatoes

Hugh Fearnley-Whittingstall’s Leftover pork with fennel and new potatoes

Serves 4

2 large fennel bulbs (or however many you’ve got. We used one).
3 tablespoons rapeseed or olive oil
About 400g cold cooked new potatoes, cut into chunky pieces (ours were hot as we’d just cooked them. Doesn’t matter either way. Likewise, skins on or off, whichever you prefer).
300-400g cold roast pork loin, shoulder or belly, thickly sliced, then cut or torn into strips (or however much you’ve got leftover).
Juice of half a lemon
A few roughly torn mint leaves (we used parsley, as we didn’t have mint. Worked very well).
Sea salt and freshly ground black pepper.

Trim the top and bottom of the fennel bulbs and cut into thick wedges, keeping a bit of the rooty base on each wedge if possible, as it will hold the wedge together.

Heat the oil in a large frying pan, add the fennel with a pinch of salt and saute over a medium heat for 6-7 minutes, until tender and golden, or even a little tinged with brown.

Add the potatoes to the pan and fry for a few more minutes until they start to turn golden, then add the pork and fry, stirring a few times, until heated through.

Squeeze over the lemon juice, season with salt and pepper to taste and scatter over the mint, if using. Serve straight away.

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