Use a slow cooker or oven to create this pork and fennel pie filling recipe. Great to freeze until needed!
The ingredient of Pork and fennel pie filling with cider
- 750g Coles Australian Pork Belly Roast Boneless, rind removed, cut into 3cm pieces
- 1 tablespoon olive oil
- 1 leek, pale section only, thickly sliced
- 1 brown onion, cut into wedges
- 1 large fennel, trimmed reserving fronds, cut into wedges
- 2 garlic cloves, crushed
- 1 teaspoon ground fennel or fennel seeds
- 1/4 cup (35g) plain flour
- 1 tablespoon Dijon mustard
- 375ml can dry apple cider
- 1 cup (250ml) chicken stock
- 1 lemon, zested, juiced
- 1/4 cup chopped flat-leaf parsley
The instruction how to make Pork and fennel pie filling with cider
- Preheat oven to 140u00b0C. Heat a large flameproof casserole pan over medium heat. Cook the pork, in 2 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a bowl.
- Add oil to the pan. Cook leek, onion, fennel and garlic, stirring, for 5 mins or until onion softens. Add ground fennel or fennel seeds. Cook, stirring, for 1 min or until aromatic. Add flour. Cook, stirring, for 1 min. Return pork to pan. Stir in mustard, cider and stock. Bring to the boil. Add lemon zest and lemon juice. Cover and bake, stirring occasionally, for 1u00bd hours or until pork is very tender.
- Chop reserved fennel fronds. Add to pan with the parsley. Season. Set aside to cool. Freeze the pie filling in airtight containers for up to 3 months, if desired.
Nutritions of Pork and fennel pie filling with ciderfatContent: 207.93 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 9 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 14 grams protein