Citrus-poached pork and fennel salad on witlof leaves
1½ cup(s), (375ml)
⅓ cup(s), (80ml)
½ cup(s), (125ml)
lean pork fillet
240 g, (buy 300g), fat trimmed
1 small, sliced, fronds reserved
fresh flat-leaf parsley
¼ cup(s), coarsley chopped
2 cup(s), (2 small Witlof heads)
2 tsp, strips
- Cut 1 garlic clove in half. Place stock, orange juice, peppercorns, halved garlic and 1/3 cup (80ml) grapefruit juice in a medium saucepan over medium heat. Bring to the boil. Add pork and simmer, covered, for 10 minutes. Remove from heat. Set aside, covered, for 5 minutes or until pork is just cooked through.
- Transfer pork to a medium bowl. Using 2 forks, finely shred pork. Add 2 tablespoons poaching liquid and stir to combine.
- Add sliced fennel and parsley to pork mixture and toss to combine. Crush remaining garlic clove. Combine oil, mustard, crushed garlic and remaining grapefruit juice in a small bowl. Add dressing to pork mixture and toss to combine.
- Top witlof with salad. Sprinkle with rind and fennel fronds to serve.