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Fennel Crusted Pork

Fennel Crusted Pork

4rating out of 5

(422 reviews from our customers)

Prep Time

45 min



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



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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!

For 2 people (double for 4)
can of chopped tomatoes 1
1 tin of chopped tomatoes
1 onion
1/2 tsp chilli flakes
4 garlic cloves
2 tsp fennel seeds
2 British pork neck steaks
1 vegetable stock cube †
400g potatoes
1 tin of butterbeans
You Will Need
Cling film, pestle & mortar, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of chopped tomatoes (400g)
  • 1 brown onion
  • Fiery chilli flakes
  • 1 garlic clove
  • 2 tsp fennel seeds
  • 2 x 150g British pork neck steaks
  • vegetable stock pot<span class="strong">†</span>
  • 400g potatoes
  • 1 can of butter beans (400g)
Typical Values per 100g per serving
Energy 377 kJ
90 kcal
2752 kJ
654 kcal
of which saturates
2.4 g
0.8 g
17.4 g
6 g
of which sugars
9.9 g
1.5 g
72.6 g
10.9 g
Fibre 2.6 g 18.8 g
Protein 6.7 g 48.8 g
Salt 0.43 g 3.13 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
1 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 brown onion
brown onion
Fiery chilli flakes
1 garlic clove
2 tsp fennel seeds
fennel seeds
2 x 150g British pork neck steaks
pork neck (100%)
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
400g potatoes
1 can of butter beans (400g)
butter beans, water, salt, ascorbic acid
  • 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)

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


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


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


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


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


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


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


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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


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