Pork, chorizo and fennel stir-fry

Pork, chorizo and fennel stir-fry
  • Serves icon Serves 4
  • Time icon Hands on time 20 mins

Create a stir-fry, with wonderful Spanish flavours, in just 20 minutes. Serve with creamy polenta for a quick midweek meal.

Nutrition: per serving

Calories
434kcals
Fat
20.7g (7.4g saturated)
Protein
50.6g
Carbohydrates
6.3g (4.7g sugars)
Salt
1.1g
Calories
434kcals
Fat
20.7g (7.4g saturated)
Protein
50.6g
Carbohydrates
6.3g (4.7g sugars)
Salt
1.1g

Ingredients

  • 1 tbsp olive oil
  • 200g raw chorizo sausage, cut into chunks
  • 4 small (175g) pork loin steaks, sliced
  • Grated zest of 1 lemon and a squeeze of lemon juice
  • 1 large red onion, cut into wedges
  • 1 large fennel bulb, sliced
  • 150g green beans, halved
  • Glass of white wine
  • 100ml chicken or vegetable stock, hot

Method

  1. Heat the olive oil in a large frying pan or wok over a medium heat. Add the chorizo and fry for 5 minutes until it is releasing its oil and turning golden. Remove from the pan with a slotted spoon and set aside.
  2. Add the sliced pork and lemon zest to the pan or wok, season well and cook for 5 minutes until the pork is browned all over. Remove with a slotted spoon and set aside. Add the onion and fennel to the pan and fry for a further 5 minutes until softened. Add the cooked pork, chorizo and halved green beans. Season well, add the lemon juice, wine and stock and simmer for a further 3-4 minutes.
  3. Spoon the stir-fry onto a serving platter and serve with the creamy polenta.

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