Whisky Fennel Pork
Khanh OngIngredients:
- 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:
- remove the skin from pork chop but leave a large layer of fat.
- 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.
- 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.
- halve the baby fennel and place cut side down in the the pan.
- flip the pork onto the side and cook for 4-5 minutes.
- hadd rosemary leaves and sliced garlic into the pan and flip the pork.
- add peaches in.
- add whisky and flambe for 2 minutes.
- set aside to serve.
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