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Pork, apple and fennel salad with redcurrant dressing
Pork, apple and fennel salad with redcurrant dressing
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Prep Time:
15 minutes
Cook Time:
7 minutes
Total Time:
22 minutes
Ingredients:
  • 75g roast pork crackling, optional
  • 1 pink lady apple, quartered, thinly sliced
  • 2 small bulbs fennel, fronds reserved, very thinly sliced
  • 1 bunch watercress, washed, leaves picked
  • 200g roast pork, thinly sliced
  • 30.00 ml redcurrant jelly (see Notes)
  • 80ml cider vinegar
  • 62.50 ml fresh redcurrants or frozen redcurrants
Instructions:
  • Preheat the oven to 250°C. Lay the pork crackling, if using, on a baking tray. Bake for 5-7 minutes until crispy. Once it has cooled down, break it into bite-sized pieces.
  • In a small saucepan over medium heat, simmer jelly and vinegar for 2 minutes until dissolved. Remove from heat, let it cool, then whisk in oil until combined. Stir in redcurrants and season with salt and pepper to taste.
  • In a bowl, mix together apple, fennel, reserved fennel fronds, and watercress. Add pork and toss gently. Serve the salad in bowls, drizzle with dressing, and top with crackling.

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