Recipe Pork and fennel pie filling with cider : Easy, Special and Delicious

Recipe Pork and fennel pie filling with cider : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Pork and fennel pie filling with cider. This Recipe Pork and fennel pie filling with cider : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Pork and fennel pie filling with cider was necessary 15m, cook 1h 40m and serving 1h 40m. Attention: allergies . Without having to wait long, let's just check the Recipe Pork and fennel pie filling with cider

Use a slow cooker or oven to create this pork and fennel pie filling recipe. Great to freeze until needed!

13 Ingredients

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  750g Coles Australian Pork Belly Roast Boneless, rind removed, cut into 3cm pieces
  
  
  


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  1 tbsp olive oil
  
  
  


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  1 leek, pale section only, thickly sliced
  
  
  


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  1 brown onion, cut into wedges
  
  
  


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  1 large fennel, trimmed reserving fronds, cut into wedges
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  1 tsp ground fennel or fennel seeds
  
  
  


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  1/4 cup (35g) plain flour
  
  
  


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  1 tbsp Dijon mustard
  
  
  


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  375ml can dry apple cider
  
  
  


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  1 cup (250ml) chicken stock
  
  
  


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  1 lemon, zested, juiced
  
  
  


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  1/4 cup chopped flat-leaf parsley
  
  
  


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  Select all ingredients
  
  
  

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 140°C. Heat a large flameproof casserole pan over medium heat. Cook the pork, in 2 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a bowl.
  
  
  


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  Step 2
  
  
  
  
  Add oil to the pan. Cook leek, onion, fennel and garlic, stirring, for 5 mins or until onion softens. Add ground fennel or fennel seeds. Cook, stirring, for 1 min or until aromatic. Add flour. Cook, stirring, for 1 min. Return pork to pan. Stir in mustard, cider and stock. Bring to the boil. Add lemon zest and lemon juice. Cover and bake, stirring occasionally, for 1½ hours or until pork is very tender.
  
  
  


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  Step 3
  
  
  
  
  Chop reserved fennel fronds. Add to pan with the parsley. Season. Set aside to cool. Freeze the pie filling in airtight containers for up to 3 months, if desired.
  
  
  

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