Pork and Vegetables
Ingredients
- Ingredients
- 2 Fennel bulb (each 350 grams)
- 3 medium-sized carrots
- 1 garlic clove
- 500 grams Pork cutlet
- ½ Baguette
- butter (For brushing)
- garlic powder
- salt
- coarsely ground black peppers
- 4 Tbsps vegetable oil
- 8 Tbsps Anisette (such as Pastis, Pernod or Ouzo)
- ¼ l Beef broth
Preparation steps
Remove greens from the fennel bulbs and set aside. Rinse the bulbs, quarter and cut into thin strips. Peel carrots, rinse and cut into thin slices. Peel and chop the garlic. Cut the pork across the grain into bite-sized pieces.
Slice bread into 2 cm (approximately 3/4-inch) thick slices. Brush with butter and sprinkle with garlic powder, salt and pepper. Arrange on a baking sheet. Preheat the oven to 200°C (approximately 400°F). Heat half the oil in a large skillet, add vegetables in batches and sauté briefly. Remove from skillet and set aside.
Pour the remaining oil into the pan and sear the pork briefly on both sides over high heat. Deglaze with the anisette. Add broth, sautéed vegetables and meat. Season with salt and pepper. Cook together for 5-7 minutes.. Toast bread in the oven for 5 minutes. Season pork to taste. Garnish pork and vegetables with chopped fennel leaves and serve with toasted bread.
