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Photo of Pork and caraway stuffed baby fennel by WW

Pork and caraway stuffed baby fennel

Total Time
35 min
15 min
20 min
Take the old school combination of pork and fennel to a whole new level with this dish. Hollowing out the roasted bulbs and using them as cups to hold the pork filling is a creative way to carry their amazing flavour.



4 baby

Olive oil

1 tbs

Lean pork mince

400 g


1 clove(s), crushed

Caraway seeds

1 tsp

Green shallot(s)

2 individual, thinly sliced

Fresh lemon rind

1 tsp

Lemon juice

¼ cup(s), (60ml)

Shaved parmesan cheese

¼ cup(s), (20g)


  1. Preheat oven to 180°C. Line a baking tray with baking paper. Cut each fennel in half. Remove fronds and reserve ¼ cup. Using a sharp knife, remove core from each bulb. Cut out centre from fennel to make a shell, leaving a 2cm border. Finely chop centre pieces. Place fennel halves on prepared tray and drizzle with half the oil. Bake for 15 minutes.
  2. Meanwhile, heat remaining oil in a medium non-stick frying pan over medium-high heat. Cook mince, breaking up any lumps, for 5 minutes or until browned. Add garlic and finely chopped fennel and cook, stirring, for 2 minutes. Add caraway seeds and shallot and cook, stirring, for 2 minutes. Stir in lemon rind, half the lemon juice and half the fennel fronds.
  3. Spoon mince mixture into fennel halves, pressing down gently. Bake for 5 minutes or until fennel bulb is tender. Sprinkle with parmesan, remaining lemon juice and fennel fronds.


SERVING SUGGESTION: Steamed baby carrots and baby beans, plus steamed brown rice.