This is a quick and easy meal to make .
It is a creamy pork dish which hosts a slightly aniseed flavour from the fennel seeds .
Heat 2 tbs of rice bran oil in med/ large pan.
Fry 1 large onion , peeled and sliced until softened .
Add 1 dsp of minced garlic and 1 small red chilli sliced with seeds .
Add 500gm of sliced boneless pork loin , continue stirring until the pork is cooked through .
Stir 1/4 cup of dry white wine and 1 dsp of fennel seeds , stir through for 3 minutes .
Now add 400gm tin of chickpeas ( drained ) , 250 gm of spinach leaves , continue to coo on a simmer until the spinach has wilted and the liquid has evaporated .
Stir through 3 tbs of mascarpone cheese and season with cracked pepper .
Serve with mixed grain or a parsnip mash .
It is a creamy pork dish which hosts a slightly aniseed flavour from the fennel seeds .
Heat 2 tbs of rice bran oil in med/ large pan.
Fry 1 large onion , peeled and sliced until softened .
Add 1 dsp of minced garlic and 1 small red chilli sliced with seeds .
Add 500gm of sliced boneless pork loin , continue stirring until the pork is cooked through .
Stir 1/4 cup of dry white wine and 1 dsp of fennel seeds , stir through for 3 minutes .
Now add 400gm tin of chickpeas ( drained ) , 250 gm of spinach leaves , continue to coo on a simmer until the spinach has wilted and the liquid has evaporated .
Stir through 3 tbs of mascarpone cheese and season with cracked pepper .
Serve with mixed grain or a parsnip mash .
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