PORK LOIN with CHICKPEAS, PEPPERS and FENNEL (Full Length Video)

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PORK LOIN with CHICK PEAS, PEPPERS and FENNEL

INGREDIENTS

400g piece of pork loin, sliced
480g jar of roasted peeled peppers in brine
1 heaped teaspoon fennel seeds
796ml can of chickpeas with the juices
splash of red wine vinegar
Olive oil
Salt and pepper, to taste

DIRECTIONS

1. Put a large shallow pan on a high heat. Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 5 minutes, turning halfway.
2. Meanwhile, drain the peppers and quickly dice into chunks.
3. Remove the pork to a plate, then add the fennel seeds and peppers to the pork fat left behind in the pan. Stir and fry for 2 minutes, then pour in the chickpeas and their juice, stir, and bring to the boil.
4. Sit the pork back in so it’s touching the bottom of the pan, pour over any remaining juices, cover, and simmer gently on a medium heat for 12 minutes, turning the pork occasionally.
5. Rest for 2 minutes, slice the pork, season the chickpeas, adding a splash of red wine vinegar, drizzle with extra virgin olive oil, and serve.