» Print Recipe
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.
» Metric Converter