Fennel-rubbed pork with fennel and apple slaw

This recipe is ideal when you're wanting to get a healthy dinner on the table in a flash. Taking just 30 minutes to prepare, you'll have a delightfully balanced meal in your bellies, pronto.

  • 30 mins preparation
  • Serves 4
  • Print


  • 2 tablespoon fennel seeds
  • 600 gram pork loin steaks, fat trimmed, flattened to 1cm thickness
Fennel and apple slaw
  • 1 green apple
  • 1 cup finely shredded red cabbage
  • 1 cup finely shredded green cabbage
  • 1 baby fennel bulb, thinly sliced
  • 4 spring onions, finely chopped
  • 1/2 cup fresh coriander leaves
  • 2 tablespoon whole-egg mayonnaise with olive oil
  • 2 tablespoon apple cider vinegar


  • 1
    Heat a small frying pan over high heat. Dry-fry fennel seeds for 2 minutes or until aromatic. Finely crush with a mortar and pestle or a spice grinder.
  • 2
    Coat pork in the ground fennel and season with pepper. Heat an oiled grill pan, grill plate or barbecue over high heat. Cook pork for 5 minutes each side or until golden and cooked through. Cover loosely with foil. Rest for 5 minutes.
  • 3
    To make the slaw, core apple and cut into matchsticks. Combine cabbage, fennel, apple, spring onion and coriander in a large bowl. Toss through combined mayonnaise and vinegar, then season with pepper.
  • 4
    Serve pork with fennel and apple slaw.