serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Fresh from the Farm
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- ¼ cup very fruity extra virgin olive oil, plus extra for drizzling
- 4 x 250 g free-range pork neck steaks
- Salt and black pepper
Fennel and apple salad
- 1 small fennel bulb (fronds reserved, finely sliced), thinly sliced
- 1 green apple, thinly sliced
- 2 cups baby rocket leaves, roughly chopped
- 1 lemon, juiced
- 1 tsp Dijon mustard
- 1 tsp baby capers
- 1 tbsp finely shredded chervil
- ½ cup thinly shaved parmesan cheese
Resting time: 6 minutes
Instructions
- Heat a generous drizzle of olive oil in a large frying pan over medium heat. Season the pork neck steaks on both sides with a generous pinch of salt and pepper. Pan-fry the pork on both sides, until just medium. Remove to a plate to rest while you prepare the salad.
- To make the salad, in a large bowl, whisk the lemon juice, mustard, ¼ cup olive oil and a generous pinch of salt to make a dressing.
- Add the fennel, apple, rocket, capers, chervil and parmesan in the large bowl with the prepared dressing and toss gently with your hands to combine. Season to taste with salt and pepper. Serve the rocket, fennel and apple salad with the pork neck steaks.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Fresh from the Farm
