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Pork carbonnade with herbs and fennel
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 341
  • Fat about 20g
  • Carbohydrates about 10g
  • Protein about 24g
This is needed
This is needed for 4 people
  • 1 tsp aniseed
  • 1 tbsp sugar
  • 0.5 tbsp water
  • 25 g butter
  • 1 dl white wine
  • 600 g fennel, cut into sixths or eighths, depending on size
  • 0.25 tsp salt
  • a little pepper
  • a little pepper
  • 250 g cherry tomatoes, cut in half
  • 0.25 tsp salt
  • 480 g very thin pork cutlets
  • clarified butter for frying
  • a little pepper
  • 0.5 tsp salt
  • 1 tbsp butter
  • 0.5 bunch parsley, finely chopped
  • 2 pinches salt
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And that's how it's done
And that's how it's done
Boil the sugar and water in an uncoated pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a light caramel has formed. Add the aniseed and butter, melt the butter. Pour in the wine and bring to the boil. Reduce the heat, add the fennel, season. Cover the fennel and simmer over a medium heat for approx. 15 mins. until almost soft, turning occasionally. Season the cherry tomatoes, add to the pan. Simmer for a further 5 mins.
Heat the oil in a non-stick frying pan. Fry the meat for approx. 30 secs. on each side, season, cover and keep warm. Switch off the hob. In the same pan, heat the butter until it bubbles. Add the parsley, season with salt. Add the meat along with the juices, coat both sides with the melted parsley butter and serve with the fennel.

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