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Pork and fennel pie filling with cider
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Slow cook or bake pork and fennel pie filling, perfect for freezing.
Ingredients:
  • 750g Pork Belly Roast Boneless, rind removed, cut into 3cm pieces
  • 18.20 gm olive oil
  • 1 leek, pale section only, thickly sliced
  • 1 brown onion, cut into wedges
  • 1 large fennel, trimmed reserving fronds, cut into wedges
  • 2 garlic cloves, crushed
  • 1 tsp ground fennel or fennel seeds
  • 35g plain flour
  • 23.40 gm Dijon mustard
  • 375ml can dry apple cider
  • 250ml chicken stock
  • 1 lemon, zested, juiced
  • 62.50 ml chopped flat-leaf parsley
Instructions:
  • Preheat oven to 140°C. Heat a large flameproof casserole pan over medium heat. Brown pork in two batches for about 5 minutes each until golden all over. Transfer pork to a bowl.
  • Heat oil in a pan. Sauté leek, onion, fennel, and garlic, stirring occasionally for 5 minutes until onion softens. Add ground fennel or fennel seeds and cook for 1 minute until aromatic. Sprinkle in flour and cook for an additional minute. Add back the pork, stir in mustard, cider, and stock. Bring to a boil, then mix in lemon zest and lemon juice. Cover and bake for 1 ½ hours, stirring occasionally, until pork is very tender.
  • Finely chop the fennel fronds and combine them with the parsley in a pan. Season the mixture, then let it cool. Optionally, freeze the pie filling in airtight containers for up to 3 months.

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