January 24, 2013 by dgarnett2013
Hugh Fearnley-Whittingstall’s Leftover pork with fennel and new potatoes
- 2 large fennel bulbs (or however many you’ve got. We used one).
- 3 tablespoons rapeseed or olive oil
- About 400g cold cooked new potatoes, cut into chunky pieces (ours were hot as we’d just cooked them. Doesn’t matter either way. Likewise, skins on or off, whichever you prefer).
- 300-400g cold roast pork loin, shoulder or belly, thickly sliced, then cut or torn into strips (or however much you’ve got leftover).
- Juice of half a lemon
- A few roughly torn mint leaves (we used parsley, as we didn’t have mint. Worked very well).
- Sea salt and freshly ground black pepper.
Trim the top and bottom of the fennel bulbs and cut into thick wedges, keeping a bit of the rooty base on each wedge if possible, as it will hold the wedge together.
Heat the oil in a large frying pan, add the fennel with a pinch of salt and saute over a medium heat for 6-7 minutes, until tender and golden, or even a little tinged with brown.
Add the potatoes to the pan and fry for a few more minutes until they start to turn golden, then add the pork and fry, stirring a few times, until heated through.
Squeeze over the lemon juice, season with salt and pepper to taste and scatter over the mint, if using. Serve straight away.
We had this for supper after a cold day in the park. Wild accessories helped.