Pork with Pan Fried Fennel

INGREDIENTS

• 25g butter
• 2 tbsp olive oil
• Bunch of spring onions, cut into 2cm pieces
• 1 fennel bulb, cut into thin wedges, fronds separated
• Pinch of sea salt
• 4 Irish Pork Gigot Steaks
• 1 tsp fennel seeds
• 100ml white wine
• 1 tsp white wine vinegar

METHOD

1. Heat half the oil and the butter in a frying pan and fry the fennel for 5–6 minutes over a medium–high heat until it begins to soften and become golden. Add the spring onions and season with sea salt. Cook for a few minutes then remove the vegetables from the pan and set aside.
2. In the same pan, fry the pork, seasoning it generously with salt and pepper. Increase the heat and cook for 4-5 minutes on each side until golden and almost cooked through. Add the fennel seeds and Chinese 5 spice, then return the spring onions and fennel to the pan along with the wine and vinegar. Let it bubble for 2 minutes before serving.