Grilled pork steaks with vermouth and fennel from The Kitchen Diaries I: A Year in the Kitchen with Nigel Slater (page 380) by Nigel Slater

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Notes about this recipe

  • dichohecho on May 27, 2019

    Followed Okcook's note and put the fennel leaves on top at the end which was a nice touch. My pork was quite thin so there was a lot of marinade to go round but it wasn't really a problem. Would be nice to have some kind of indication of size! Mine were Sainsbury's pork loin steaks. I also thought the amount of fennel seemed like a lot and I only did half of what he calls for for two - maybe my fennel bulb was big? Again no indication of size. I should've weighed it so I could comment but it was at least the size of my fist... Have added a photo that also shows boiled orzo pasta & steamed purple sprouting broccoli. For the record I cooked from my copy of the book but it's the same as online. I also used generic white wine instead of Vermouth as that's what I had to hand.

  • veronicafrance on January 03, 2016

    The fennel is really delicious done this way, and the marinade is excellent too. I used free-range pork loin cut Spanish-style, i.e. very thin slices; it would have been better with thicker pieces. Next time I'd do them on a cast-iron griddle rather than under the grill.

  • okcook on March 28, 2012

    The pork had great flavour and as long as you let the fennel caramelize as he says they are very good. I chopped some of the fennel tops finely and stirred them in just before serving for some fresh fennel taste. You could add some orange zest at the last minute as a variation.

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