Pork, chorizo and fennel stir-fry

Name: Pork, chorizo and fennel stir-fry
Yield: Serves 4
Cuisine: Spanish recipes
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

Easy
September 2009

Serves 4
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

Visit deliciousmagazine.co.uk to save recipe

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

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.
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.
Spoon the stir-fry onto a serving platter and serve with the creamy polenta.

Fancy getting a copy in print?

Subscribe to our magazine

Pork, chorizo and fennel stir-fry

Ingredients

Method

More to discover