Name: Pork butterfly steaks with radicchio
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 (625g) pork butterfly steaks; 1 teaspoon fennel seeds, crushed; 2 tablespoon olive oil; 1 (500g) large radicchio; 3 (210g) bacon rashers, chopped; 1 teaspoon crushed garlic; 4 (240g) small egg tomatoes, sliced thickly; 1 tablespoon red wine vinegar; 1 teaspoon brown sugar

Ingredients

4 (625g) pork butterfly steaks

1 teaspoon fennel seeds, crushed

2 tablespoon olive oil

1 (500g) large radicchio

3 (210g) bacon rashers, chopped

1 teaspoon crushed garlic

4 (240g) small egg tomatoes, sliced thickly

1 tablespoon red wine vinegar

1 teaspoon brown sugar

Method

1.Sprinkle both sides of pork steaks with fennel seeds.

2.Heat half of the oil in large frying pan, cook pork until browned on both sides and just cooked through. Remove from pan, cover to keep warm.

3.Meanwhile, cut radicchio into quarters, remove core, then cut each wedge in half.

4.Cook bacon in same pan, stirring, until browned and crisp. Add remaining oil, garlic, radicchio, tomato, vinegar and sugar to pan, cook, stirring, until lettuce is just wilted.

5.Serve pork with hot radicchio mixture.

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Ingredients

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