Photo: Jakob Fridholm/imagebank.sweden.se
Warm salad of roast pork on the bone with fennel and apple
: Jesper Johansson, Grythytte akademi
: Main
: 10
Ingredients
- Oven 120°C/250°F
- 500g (1 lb) of bacon cut up
- 1 onion, split into pieces
- 2 bay leaves
- 6 star anise
- water
- 2 fennels, washed and trimmed
- ½ -1 red onion, peeled
- 1 apple, washed
- ½ endive, trimmed and rinsed
- 30g (1 oz) apple mint
- 3 tablespoons apple sauce
- 2 tablespoons canola oil
- salt and pepper
Instructions
Roast pork:
- Rinse the pork in cold water for 10 minutes.
- Place the pork in a baking dish, add the spices and pour on water to cover.
- Simmer in oven with the lid on for about 3 hours until the meat is tender.
- Place the meat under pressure until it has cooled, cut into small pieces and fry the pieces until they have a crusty surface. Serve fried to the salad.
Fennel salad:
- Slice fennel and red onion very thinly with a mandolin.
- Dice the apple, pick the lettuce into small pieces and pick the leaves of apple mint.
- Mix ingredients in a bowl. Just before serving, mix in apple sauce, canola oil and season with salt and pepper.
