Whisky Fennel Pork

Khanh Ong

Ingredients:

  • 2 pork chops skin on
  • 2 baby fennel or 1 large fennel
  • 2 sprigs of rosemary
  • 2 cloves of garlic
  • 6 canned peaches halves
  • 1⁄4 cup of whisky/scotch/bourbon
  • a pinch of salt

To Serve (Garnish):

  • Fennel fronds

Method:

  1. remove the skin from pork chop but leave a large layer of fat.
  2. score the inside of the skin, sprinkle salt over the chops then place fat side down on a tray in a 200C oven for 20-25 minutes until crispy.
  3. score the fat on the pork chops then place on a large pan fat side down then turn on the heat so the fat renders slowly for 4-6 minutes until brown.
  4. halve the baby fennel and place cut side down in the the pan.
  5. flip the pork onto the side and cook for 4-5 minutes.
  6. hadd rosemary leaves and sliced garlic into the pan and flip the pork.
  7. add peaches in.
  8. add whisky and flambe for 2 minutes.
  9. set aside to serve.

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