Pork Agrodolce With Fennel And White Beans Recipes

ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
• Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

PORK CHOPS WITH WHITE BEANS

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, bell pepper, and rosemary; season generously with salt and pepper. Cook, stirring frequently, until onion is golden brown, 6 to 8 minutes.
• In a small bowl, whisk together broth and tomato paste. Pour mixture into skillet; stir in beans. Simmer, stirring occasionally, until beans are coated evenly and sauce is thickened, 10 to 15 minutes.
• Meanwhile, generously season both sides of pork chops with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook pork (in 2 batches, if necessary) until just cooked through, 2 to 3 minutes per side. Serve on top of bean mixture.

PORK AGRODOLCE

Steps:

• Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
• Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
• Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
• Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.

ROASTED PORK TENDERLOIN WITH FENNEL AND GARLIC

Steps:

• Preheat oven to 475 degrees. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
• Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145 degrees.
• Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.

SUMMER PORK, FENNEL & BEANS

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp oil and the butter in a large ovenproof frying pan or wide flameproof casserole dish. Season the chops generously and fry over a medium-high heat for 3 mins each side until lightly golden - brown the edges of the fat for 30 secs or so too. Remove to a plate.
• Add the sliced shallot and fennel to the pan and cook for 2 mins, stirring now and then. Splash in the wine and simmer for a few secs to reduce a little. Add the lemon wedges, drizzle with the remaining oil and put in the oven to roast for 10 mins.
• Toss the veg gently, sit the pork chops on top and roast for another 20 mins. Add the tomatoes to the pan and cook for 5 mins more or until the chops are cooked through, the fennel is tender and turning golden, and the tomatoes are soft.
• Meanwhile, mix the chopped shallot, the lemon juice, beans and fennel seeds. Remove the meat to a plate to rest for a few mins while you fold the dressed beans and basil leaves into the pan. Add the resting juices, season to taste, then serve with the pork.

CREAMY WHITE BEAN AND FENNEL CASSEROLE

Steps:

• Heat the oven to 425 degrees. Trim the fennel. Cut it in half lengthwise and slice it crosswise, about 1/4-inch thick (reserve about 1/4 cup roughly chopped fennel fronds). Heat 2 tablespoons oil in a large cast-iron skillet over medium. Add the sliced fennel, season with salt and pepper and cook, stirring occasionally, until softened but still retaining a little bite, about 12 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.
• Meanwhile, pour 1 can white beans and its liquid into a blender. Add the heavy cream, lemon juice and 2 tablespoons olive oil and purée until smooth. Drain and rinse the remaining can of beans and transfer it to the skillet along with the bean purée. Season generously with salt and pepper.
• Mix the panko with the remaining 2 tablespoons olive oil in a small bowl. Add the Parmesan, lemon zest and 1/2 teaspoon pepper and toss to coat. Sprinkle evenly over the fennel-white bean mixture.
• Bake until bubbly and lightly golden on top, about 15 minutes. Broil until topping is browned in spots, 1 to 2 minutes, if desired. Top with reserved fennel fronds and serve.

BRAISED FENNEL AND WHITE BEANS

Steps:

• Heat oil in a large, heavy saute pan over medium-high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
• Add beans, stock, chopped oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves.

PORK AGRODOLCE WITH FENNEL AND WHITE BEANS

Steps:

• Heat grill to medium-high. Combine shallot and vinegar in a medium bowl. Stir together 2 tablespoons honey and 2 tablespoons oil. Toss fennel slices with 2 tablespoons oil; season with salt and pepper.
• Season pork with salt and pepper; brush grill grates with oil. Grill pork, flipping once and brushing both sides with honey mixture, until a thermometer inserted in thickest parts near (but not touching) bones registers 145 degrees, 3 to 4 minutes a side. Transfer to a plate; tent with foil. Grill fennel slices, flipping once, until crisp-tender, 3 to 4 minutes a side. Stir beans and remaining 2 tablespoons oil and 1 teaspoon honey into shallot mixture; season with salt and pepper. To serve, divide bean mixture, grilled fennel, and tomatoes among plates; top with pork. Sprinkle with fennel fronds.