Grilled Marinated Pork Served With Oven Roast Potatoes & Braised Fennel With Pastis
This is an adapted recipe from Nigel Slater. It is from his book: Kitchen Diaries. I love him! He is a very, very good cook! The potato recipe is from myself! Here & there I adapted things! Pork chops are marinated in a combination of garlic, olive oil, pepper corns, sea salt & fresh rosemary needles. After 3 hours of marinating, they are grilled in a hot griddle - pan. This is a very chique recipe, a recipe to impresse somebody...or for a dinner party. Sounds good, doesn't it? So, here we go,...
Total Steps
12
Ingredients
14
Tools Needed
11
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http://www.eatdrinkwashup.blogspot.comIngredients
- 2 mignonettes pork, cleaned & sliced horizontally
- 2 cloves fat garlic, peeled & roughly cut up
- 2 sprigs fresh rosemary leaves, washed, pad dry, finely cut up
- 6 whole black peppercorns
- 1 teaspoon grinded sea salt
- 3 tablespoons neutral olive oil
- 1/2 lemon juice
- 3 bulbs medium sized fennel, cleaned, with top green tubes & hard white bottom cut out, cut into strips or little wedges (approx. 1 kg cleaned & cut slices)
- 100 ml Pastis
- baking margarine or butter(optional)
- 1 kg peeled & cleaned potatoes, cut up 4 or into 2
- 2 cloves fat garlic, peeled & finely sliced
- 1/2 sprig fresh rosemary leaves, cleaned, cut up finely
- olive oil
Instructions
Step 1
A few hours before dinner, cook the potatoes. Take a large cooking pot and fill with hot water. Bring to a boil. When boiling, add the cut up potatoes. Cook until tender. Drain and let them get completely cold.
Step 2
While the potatoes are cooking, prepare the marinade for the pork. It is ideal to marinate the pork slices for 3 hours for juicy and flavorful results.
Step 3
Using a pestle and mortar (or a food processor as an alternative), combine the finely cut up rosemary leaves, 2 cut up cloves of garlic, 6 whole black peppercorns, and 1 teaspoon of sea salt. Grind or pound these ingredients together until you have a rough paste and the peppercorns are completely crushed. Slowly mix in 3 tablespoons of olive oil until you have a loose paste. Add the lemon juice and stir.
Step 4
Place the pork slices into a ziplock bag. Add the prepared marinade. Close the bag and massage the meat from the outside to coat evenly. Place the bag in a bowl to catch any leakage and refrigerate for 3 hours to marinate.
Step 5
When preparing for dinner, remove the marinated pork from the fridge.
Step 6
Preheat the oven to 250°C for 10 minutes.
Step 7
In a large non-stick baking dish, arrange the cooked potatoes side by side. Scatter the finely cut up rosemary leaves and finely sliced garlic evenly over the potatoes. Drizzle with 4 or 5 generous amounts of olive oil.
Step 8
With your hands, mingle all the ingredients together in the baking dish. Place the dish into the center of the preheated oven and bake for 40 minutes.
Step 9
For the first 15 minutes, bake at 250°C. Then, reduce the temperature to 225°C and bake for 20 minutes. Finally, bake at 150°C for the last 5 minutes. Once baking is complete, turn off the oven heat but leave the dish inside.
Step 10
In the meantime, take a large cooking pot with a lid (like a Creuset) and heat it on high heat. When hot, add butter or baking margarine and let it melt until sizzling. Add all the cut up fennel and fry for about 5 minutes on high heat with the lid on, stirring from time to time. Add the 100 ml of Pastis and stir well. After about 10 minutes, reduce the heat to medium. Keep the lid on, but leave it three-quarters open to allow steam to escape. Stir frequently to prevent sticking and cook until the fennel is tender and slightly caramelized.
Step 11
Concurrently, heat a large grill pan on high heat. Once hot, add the 4 marinated pork slices. Grill each side for about 4 to 5 minutes until the pork is soft and rosé in the middle, splashing any remaining marinade onto the meat as it cooks. Turn off the heat.
Step 12
Plate the grilled pork, oven roast potatoes, and braised fennel on two plates and serve immediately.