Fennel Crusted Pork

Fennel Crusted Pork

Rating
4.00rating out of 5

(416 reviews from our customers)

Prep Time

45 min

Cuisine

Italian

Use within

5-6 days

Our pork neck steaks are dry-rubbed in an aromatic spice blend of sweet aniseedy fennel seeds and chilli. The Italian style butter beans are cooked in a punchy tomato sauce, which mimics a slow cooked bean stew. Roasted potatoes complete the dish. Just like our fictional Italian mama would have made.

Prep Time

45 min

Cuisine

Italian

Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Butter-beans
1 tin of butterbeans
Tin of chopped tomatoes re-sized
1 tin of chopped tomatoes
Potatoes
400g potatoes
Onion
1 onion
chilli-flakes
1/2 tsp chilli flakes
garlic-clove
4 garlic cloves
Vegetable-stock-cube
1 vegetable stock cube †
fennel-seeds
2 tsp fennel seeds
Pork-neck-steaks
2 British pork neck steaks
You Will Need
Cling film, pestle & mortar, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • tin of butter beans
  • tin of chopped tomatoes
  • Potatoes
  • brown onion
  • Fiery chilli flakes
  • garlic clove
  • vegetable stock cube<strong>†</strong>
  • fennel seeds
  • British pork neck steaks
Typical Values per 100g per serving
Energy 318 kJ
76 kcal
2491 kJ
593 kcal
Fat
of which saturates
2.1 g
0.6 g
16.2 g
5 g
Carbohydrate
of which sugars
8.4 g
1.8 g
66 g
14 g
Fibre 1 g 7.8 g
Protein 5.8 g 45.8 g
Salt 0.06 g 0.43 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
tin of butter beans
tin of chopped tomatoes
Potatoes
brown onion
Fiery chilli flakes
garlic clove
vegetable stock cube
Sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
fennel seeds
British pork neck steaks
Allergens
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 225°C/ 200°C (fan)/ 450°F/ Gas 7

Boil a kettle (used in step 3)

Cut the potatoes, with skin on, into approx. 4cm chunks

Add the potatoes and salt (optional) to a pot of boiling water and boil for 7 min and drain

2

Meanwhile, crush the garlic with the side of a knife, peel it and chop finely

Grind the fennel seeds, 1/4 tsp (1/2 tsp) salt, 1/2 tsp (1 tsp) pepper and the chilli flakes (careful, adjust the amount to your preferred hotness) in a pestle and mortar

Add half of the garlic and 2-4 tbsp of olive oil for a thick paste

3

Peel and finely slice the onion(s) and place in the middle of an oven-proof tray

Drain the potatoes and coat with a pinch of salt, 1-2 tbsp of olive oil and arrange around the edges of the tray

Put in the oven for an initial 10 min

Dissolve the stock cube(s) in 80ml (140ml) of boiled water

4

Place the pork steaks on one side of a large sheet of clingfilm (approx. A3 size)

Spread the spice paste onto the tops and bottoms of each steak

Cover the tops of the steaks with the clingfilm and tenderise with a rolling pin to 1cm thickness

5

After the initial 10 min, remove the potato tray from the oven

Place the steaks on top of the onions in the middle of the tray

Return the tray to the oven for 15-20 min or until the pork is cooked through to your taste

6

Meanwhile, drain the butter beans and tomato through a sieve, shaking it until you're just left with the tomato chunks

7

Add 1-2 tbsp of olive oil to a pot on a high heat 10 min before the pork is ready

Once the oil is hot, add the remaining garlic and cook for 30 sec

Add the butter beans and tomato and cook for 2 min, then add the stock

Bring to a boil then reduce the heat and simmer uncovered for 5-7 min, or until thickened and combined, stirring often

8

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Season the beans to your taste with salt and pepper and cover to keep warm

Remove the pork tray from the oven, cover well and leave to rest for 5 min

Serve the pork with all the trimmings

Enjoy!

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