Plaited Pork With Fennel And Pinot Mushrooms 


RECIPE & FOOD PREPARATION BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
 

 
 
 
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INGREDIENTS

Feeds 3–4

 2 fennel bulbs, halved

1 x 500 g pork lion 

1 tablespoon finely chopped anchovy

1 tablespoon dijon mustard

2 tablespoons coarse sourdough breadcrumbs 

olive oil

500 g mushrooms (a selection of your favourites), roughly chopped

1 clove garlic, finely chopped 

salt

Stoneleigh Wild Valley Pinot Noir

 

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Equipment:

Grill plate that can sit over the fire 

Medium frying pan

 1: Light your fire and let it burn down until you obtain a medium heat. Place the grill plate over your fire and arrange the fennel halves on top. 

 2: On a rock or a piece of wood, slice the pork lengthways into three even strips – be careful to leave the end still attached as you are going to plait it. Mix together the anchovy, mustard and breadcrumbs in a small bowl, then rub all over the pork pieces until they are well coated, then plait the pork. Don't worry if the mixture oozes out. That’s totally OK, and when it cooks it will infuse into the meat and pan. 

 3: Place the frying pan on the fire and let it get hot, then add a good splash of olive oil and the plaited pork. Cook for about 10 minutes on one side then, as you go to turn the meat, toss in the mushrooms and garlic and cook for another 10 minutes. Add a bit more olive oil if needed and season with salt. Take the pork out of the pan, leaving the mushrooms behind, and rest the meat for about 5 minutes. Pour about ½ cup pinot over the mushrooms and cook for another 5–10 minutes. 

 Slice the rested pork and arrange the mushrooms and fennel around it. 

 

Drink of choice: Stoneleigh Wild Valley Pinot Noir 


This story was created and photographed in partnership with Stoneleigh