Pork & Chorizo in Milk & Fennel

fennel.jpg

This was a made up one as I didn’t have much in the house, but it takes some inspiration from a moorish recipe. It was very very tasty. Good for me.

INGREDIENTS:
700g-1kg Pork loin (cut into large chunks)
1 medium red onion (finely diced)
1 chorizo sausage (diced)
2 garlic cloves (finely chopped)
2 teaspoons fennel seeds
1/2 teaspoon cumin seeds
2 bay leaves
500ml full-fat milk
4 tablespoons olive oil
1 tablespoon fresh parsley (chopped)
salt & pepper

DIRECTIONS:
In a mortar, very roughly grind the fennel & cumin seeds and set aside.
Heat the oil in a large lidded pan and gently fry the onions for 3-4 minutes until softened. Add the chorizo and stir for a further 2 minutes. Add the garlic and stir for 1 minute. Add the fennel, cumin and bay leaves and stir for 30 seconds until aromatic. Turn up the heat and add the pork. Stir for about 1-2 minutes until slightly browned.
Pour in the milk, bring to a simmer, then reduce heat and very gently cook for 1 hour or until the pork softens. Take off the lid for the final 15 minutes. Turn off the heat and stir in the parsley.
NB. Don’t freak out when the milk separates during cooking. It’s perfectly normal. It may not look the prettiest but there’s nothing you can do to avoid it and it doesn’t effect the flavour at all.

SERVING:
Serve with mashed potato, rice or pasta. It’s THAT versatile.

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