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Photo of Fennel and lemon salt pork with caponata by WW

Fennel and lemon salt pork with caponata

Total Time
1 hr 50 min
30 min
1 hr 20 min
Caponata is a Sicilian eggplant dish containing cooked vegetable, and is a perfect topper on the fennel and lemon salt pork.


Fresh lemon rind

2 tsp, finely grated

Fennel seeds

2 tsp


2 tsp

Olive oil

2 tbs

Pork loin chop, raw

480 g, (buy 1.2kg) (pork rack)

Brown onion

1 large, thinly sliced


2 clove(s), crushed

Red capsicum

2 medium, chopped


1 small, chopped

Capers, rinsed, drained

2 tsp

Red wine vinegar

2 tbs

Canned diced tomatoes

400 g


  1. Preheat oven to 240°C or 220°C fan-forced. Pound rind, fennel and salt in a mortar and pestle until finely crushed (see tip). Add half the oil and stir to combine. Rub fennel mixture over pork. Place pork on a wire rack in a baking tray. Bake for 20 minutes.
  2. Reduce oven to 200°C or 180°C fan-forced. Bake pork for 1 hour. Transfer to a plate. Cover with foil and set aside to rest for 15–20 minutes before cutting into cutlets.
  3. Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add capsicum, eggplant, capers, vinegar and tomatoes and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until vegetables are soft and sauce has thickened. Serve pork with caponata.


SERVING SUGGESTION: Steamed broccolini, plus baked sweet potato (kumara) chips lightly sprayed with oil.TIP: If you don’t have a mortar and pestle, use a small spice grinder or food processor.