Pork fillet marinated in anise seeds, salt and pepper. Cooked in plastic wrap to just under medium. Fennel - caramelised (oven cooked with salt and sugar), slow cooked in a zip lock bag with orange juice and star anise at 70deg for 5 hours, shaved fennel pickle (simply mandolin the fennel and add sushi vinegar), served with some of my black olive oil. The salty oil being the perfect balance to the sweet fennel and anise pork.
If I were to do this dish again I would add a savoury component, I decided when eating it that a roasted red onion puree would be just the thing to bring it together. Regardless a delicious dish.
If I were to do this dish again I would add a savoury component, I decided when eating it that a roasted red onion puree would be just the thing to bring it together. Regardless a delicious dish.
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