Heat pan over flame and add extra light olive oil. Add sliced pork, then fennel, then garlic.
Allow pork to seal and add spring onion and chilli.
Give it a stir and allow spring onions and chilli some time to cook.
Thrown in the bunch of parsley whole. No need to chop.
Add a good splash of pinot noir (about 1 glass)
Boil wine for at least 20-40sec to reduce alcohol.
Add 100ml of chicken stock and 50ml of water.
Simmer for about 30 mins and serve.
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