Ingredients
700g saskia beer black pig' free range berkshire pork loin skin on
1.0L boiling water
3 tbspn fennel seeds
3 tbspn sea salt
1 zest of a lemon
3 bay leaves
45ml Verjuice
Fennel and Apple with Cider
2 baby fennel bulb sliced lengthways
3 baby golden delicious apples cored
200ml apple cider
3 reserved fennel tips from fennel
To season sea salt
To season freshly cracked black pepper
700g saskia beer black pig' free range berkshire pork loin skin on
1.0L boiling water
3 tbspn fennel seeds
3 tbspn sea salt
1 zest of a lemon
3 bay leaves
45ml Verjuice
Fennel and Apple with Cider
2 baby fennel bulb sliced lengthways
3 baby golden delicious apples cored
200ml apple cider
3 reserved fennel tips from fennel
To season sea salt
To season freshly cracked black pepper
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Methods
1
Berkshire Pork Loin
METHOD
2
Using a sharp knife, score the skin of the pork just through to the fat.
3
Place onto a rest rack, and place over the sink. Pour the boiling water over the pork to open up the skin.
4
Pat dry and rub in the fennel seeds, sea salt, lemon zest and bay leaves.
5
Place on a tray, cover and place into the fridge overnight.
6
Preheat a fan-forced oven to 260°C or as hot as your oven will go.
7
Pat dry the loin with paper towel, place onto a baking tray and place into the preheated oven and cook for 25-30 minutes depending on your oven.
8
Remove the pork from the oven and deglaze with Verjuice, making sure you do not drizzle over the crackling. Allow to rest for 15 minutes in a warm spot.
9
Fennel and Apple with Cider
10
Place a large non stick frying pan over medium high heat, add olive oil.
11
Add the fennel and apple to the pan, cook each side for approximately 4-5 minutes or until a light golden caramel colour.
12
Add the cider and reduce the heat to low and place a cartouche on top of the fennel and apples.
13
Place a tight fitting lid on the frying pan, then cook for 20-30 minutes or until the fennel cores soften.
14
Remove the fennel and apple from the pan and place onto a resting plate and set aside. Increase the heat and reduce the remaining cider liquid in the pan down to approximately 3 tablespoons, add the reserved fennel tips and season with sea salt & freshly cracked black pepper.
15
Serve the fennel and apple with the reduced sauce with the sliced pork.
1
Berkshire Pork Loin
METHOD
2
Using a sharp knife, score the skin of the pork just through to the fat.
3
Place onto a rest rack, and place over the sink. Pour the boiling water over the pork to open up the skin.
4
Pat dry and rub in the fennel seeds, sea salt, lemon zest and bay leaves.
5
Place on a tray, cover and place into the fridge overnight.
6
Preheat a fan-forced oven to 260°C or as hot as your oven will go.
7
Pat dry the loin with paper towel, place onto a baking tray and place into the preheated oven and cook for 25-30 minutes depending on your oven.
8
Remove the pork from the oven and deglaze with Verjuice, making sure you do not drizzle over the crackling. Allow to rest for 15 minutes in a warm spot.
9
Fennel and Apple with Cider
10
Place a large non stick frying pan over medium high heat, add olive oil.
11
Add the fennel and apple to the pan, cook each side for approximately 4-5 minutes or until a light golden caramel colour.
12
Add the cider and reduce the heat to low and place a cartouche on top of the fennel and apples.
13
Place a tight fitting lid on the frying pan, then cook for 20-30 minutes or until the fennel cores soften.
14
Remove the fennel and apple from the pan and place onto a resting plate and set aside. Increase the heat and reduce the remaining cider liquid in the pan down to approximately 3 tablespoons, add the reserved fennel tips and season with sea salt & freshly cracked black pepper.
15
Serve the fennel and apple with the reduced sauce with the sliced pork.
