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- Cuisine: Chinese
Ingredients
4 x 200g pork loin medallions
1/2 bunch sage leaves
Sea salt
Ground black pepper
3 tbs olive oil
100ml chicken stock
100ml veal stock
3 tbs butter
2 baby fennel bulbs trimmed and cut into quarters
1 bunch spring onions, trimmed and halved
20 cloves of garlic
1 tbs chopped flat leaf parsley
Preparation
Preheat oven to 200 degrees C. Allow 180g-200g of pork loin per person. Marinate the medallions in olive oil, salt, pepper and some chopped sage for 30 minutes.
Meanwhile in a saucepan, combine the chicken stock with veal stock and some chopped sage leaves, simmer to reduce by half and strain.
Heat butter and olive oil in a pan and toss the fennel, spring onion halves, whole unpeeled garlic cloves, pepper and salt until coated. Transfer pan to oven and roast for 15-20 minutes until soft. (Note: make sure pan is suitable for transferring to oven).
In a hot oiled pan, seal the medallions on both sides (this is the secret to stop pork from becoming too dry), and transfer pan to oven to roast for 10 minutes.
Remove from the oven and allow to rest for 8 minutes.
To serve, place roasted fennel and spring onion on heated plates, then 2 pork medallions. Spoon some of the reduced stock around and over the medallions. Garnish with chopped parsley, sage and olive oil.
Serve with potatoes and fruity olive oil.
If you enjoyed this Pork with fennel and sage recipe then browse more Chinese recipes, meat recipes and our most popular hainanese chicken rice recipe.
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| 1. | Eastern Garden Chinese Restaurant | Toorak Gardens | |
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| 10. | Leong Kitchen | Campbell |
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Goose fat and roast potatoes
Rough up the edges of parboiled potatoes by tossing them around the colander (like you would bounce a tennis ball on a racket) this helps create a crunchy exterior. Add them to the roasting dish with a couple of tablespoons of duck or goose fat, rolling in the fat and season generously.
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Suet
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