Preparation time: 15 minutes Total cooking time: 15 minutes
Serves: 4
-Ingredients for Italian pork, fennel:
140 g (4 1/2 oz.) fennel bulb, thinly sliced
oil, for cooking
30 g (1 oz.) butter
600 g (11/4lb) pork fillet, cut into thin strips
1 tablespoon lemon juice
1/4 cup (60ml/2 fl oz.) chicken stock
2 tablespoons baby capers, rinsed
Parmesan shavings, to serve
1 tablespoon chopped fennel, to serve
-Directions for Italian pork, fennel:
1. When you want to start cooking Italian pork, fennel, first blanch the fennel in boiling water for about 1 minute or so. Drain and cool under cold running water, then drain it again.
2. Heat the wok until very hot, then add 1 tablespoon of the oil and half of the butter and swirl it around to coat the side. When the butter begins to sizzle, add the fennel after you slice it. Stir-fry until it becomes golden and tender. Then remove from the wok and keep warm.
3. Reheat the wok, then add 2 teaspoons of the oil and half from the remaining butter.
Stir-fry the pork in two batches until it becomes brown, adding more oil and butter between batches. Return the pork and fennel to the wok and then add the lemon juice and the stock.
4. Add the capers and stir them through the pork mixture, scraping any bits from the bottom of the wok. Season with salt and pepper, then scatter with the Parmesan and extra fennel. After you are done, it is a good idea to serve it immediately.
-Nutritional Value for Italian pork, fennel:
Protein 40 g;
Fat 20 g;
Carbohydrate 2 g;
Dietary Fibre 1 g;
Cholesterol 105mg;
Energy 1525kJ (365cal)
Article Source: http://EzineArticles.com/?expert=Shirley_M._Duran
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