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Pork cutlets with apple and fennel slaw

Name: Pork cutlets with apple and fennel slaw
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1 teaspoon fennel seeds; 2 bay leaves; 1/3 cup (40g) sea salt flakes; 4 x 200g pork cutlets, bone in, trimmed; Olive oil, to rub; 1/4 cup (75g) whole-egg mayonnaise; 1 tablespoon lemon juice, plus wedges to serve; 2 tablespoons finely chopped tarragon leaves; 3 fuji apples, thinly sliced (a mandoline is ideal), cut into 5mm-wide batons; 2 small fennel bulbs, quartered, thinly sliced (a mandoline is ideal); 1 bunch baby endive, leaves separated

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by David Prior

delicious. contributor

Oct 03, 2015

David Prior's salad which plays on apple and porks' long-standing love affair will never fail to impress.

1 teaspoon fennel seeds
2 bay leaves
1/3 cup (40g) sea salt flakes
4 x 200g pork cutlets, bone in, trimmed
Olive oil, to rub
1/4 cup (75g) whole-egg mayonnaise
1 tablespoon lemon juice, plus wedges to serve
2 tablespoons finely chopped tarragon leaves
3 fuji apples, thinly sliced (a mandoline is ideal), cut into 5mm-wide batons
2 small fennel bulbs, quartered, thinly sliced (a mandoline is ideal)
1 bunch baby endive, leaves separated

Method

1.

In a mortar and pestle, pound fennel and bay leaves with a pinch of the sea salt until coarse. Keep adding salt until spices are a fine consistency. Lightly rub pork with olive oil, then generously rub all over with flavoured salt.
2.

Heat a chargrill over high heat. Cook pork for 2-3 minutes each side until browned and just cooked through. Rest, loosely covered with foil, for 5 minutes.
3.

Whisk mayonnaise with lemon juice to loosen. Stir in tarragon. Season.
4.

Place apple and fennel in a bowl. Chop endive to the same size as fennel and add to the bowl. Dress with tarragon mayonnaise and toss to coat. Serve pork with slaw and garnish with lemon wedges.