Fennel and lemon salt pork with caponata
3
Points®
Total time: 1 hr 50 min • Prep: 30 min • Cook: 1 hr 20 min • Serves: 4 • Difficulty: Easy
Caponata is a Sicilian eggplant dish containing cooked vegetable, and is a perfect topper on the fennel and lemon salt pork.
Ingredients
Fresh lemon rind
2 tsp, finely grated
Fennel seeds
2 tsp
Salt
2 tsp
Olive oil
2 tbs
Pork loin chop, raw
480 g, (buy 1.2kg) (pork rack)
Brown onion
1 large, thinly sliced
Garlic
2 clove(s), crushed
Red capsicum
2 medium, chopped
Eggplant
1 small, chopped
Capers, rinsed, drained
2 tsp
Red wine vinegar
2 tbs
Canned diced tomatoes
400 g
Instructions
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.
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