{"id":112579,"date":"2024-07-25T13:33:20","date_gmt":"2024-07-25T04:03:20","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=112579"},"modified":"2024-07-25T13:33:23","modified_gmt":"2024-07-25T04:03:23","slug":"fennel-crusted-pork-with-no-mayo-apple-celeriac-slaw","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/lifestyle\/fennel-crusted-pork-with-no-mayo-apple-celeriac-slaw\/","title":{"rendered":"Fennel Crusted Pork With No-Mayo Apple Celeriac Slaw"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">1 \u00bd Tbs fennel seeds<br>salt, to taste<br>2 x 100g pieces pork fillet<br>1 Tbs canola oil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1) Toast fennel seeds in a hot dry pan for 1 minute or until fragrant. Use a mortar and pestle or small food processor to crush fennel seeds and salt together. Rub fennel seeds over pork.<br>2) Heat a non-stick frying pan with the canola oil. Add pork and cook for 3-4 minutes on each side or until a deep golden brown. Rest for a few minutes before slicing.<br>3) Combine apple, celeriac, parsley, and walnuts. In a separate small bowl, mix yoghurt, mustard, lemon juice and olive oil. Pour dressing over apple mixture and stir to combine. Season, then taste, and adjust the balance of flavours with a little more lemon juice or olive oil if needed. Add pomegranate seeds if using.<br>4) Slice pork and serve with slaw.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"391\" height=\"332\" src=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2024\/05\/recipe3.jpg\" alt=\"\" class=\"wp-image-109633\" srcset=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2024\/05\/recipe3.jpg 391w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2024\/05\/recipe3-300x255.jpg 300w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2024\/05\/recipe3-236x200.jpg 236w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2024\/05\/recipe3-28x24.jpg 28w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2024\/05\/recipe3-42x36.jpg 42w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2024\/05\/recipe3-57x48.jpg 57w\" sizes=\"auto, (max-width: 391px) 100vw, 391px\" \/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"819\" height=\"1024\" src=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2024\/03\/978133-FIVEaa-NEW-SHOW-On-The-Menu-with-Callum-Themis-Post-819x1024.jpg\" alt=\"\" class=\"wp-image-105498\" srcset=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2024\/03\/978133-FIVEaa-NEW-SHOW-On-The-Menu-with-Callum-Themis-Post-819x1024.jpg 819w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2024\/03\/978133-FIVEaa-NEW-SHOW-On-The-Menu-with-Callum-Themis-Post-240x300.jpg 240w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2024\/03\/978133-FIVEaa-NEW-SHOW-On-The-Menu-with-Callum-Themis-Post-768x960.jpg 768w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2024\/03\/978133-FIVEaa-NEW-SHOW-On-The-Menu-with-Callum-Themis-Post-160x200.jpg 160w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2024\/03\/978133-FIVEaa-NEW-SHOW-On-The-Menu-with-Callum-Themis-Post-19x24.jpg 19w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2024\/03\/978133-FIVEaa-NEW-SHOW-On-The-Menu-with-Callum-Themis-Post-29x36.jpg 29w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2024\/03\/978133-FIVEaa-NEW-SHOW-On-The-Menu-with-Callum-Themis-Post-38x48.jpg 38w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2024\/03\/978133-FIVEaa-NEW-SHOW-On-The-Menu-with-Callum-Themis-Post.jpg 960w\" sizes=\"auto, (max-width: 819px) 100vw, 819px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>1 \u00bd Tbs fennel seedssalt, to taste2 x 100g pieces pork fillet1 Tbs canola oil 1) Toast fennel seeds in a hot dry pan for 1 minute or until fragrant. Use a mortar and pestle or small food processor to crush fennel seeds and salt together. Rub fennel seeds over pork.2) Heat a non-stick frying [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":106689,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[166,5682],"tags":[],"geo_market":[],"class_list":["post-112579","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","category-on-the-menu"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Fennel Crusted Pork With No-Mayo Apple Celeriac Slaw - FIVEAA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cms.fiveaa.com.au\/lifestyle\/fennel-crusted-pork-with-no-mayo-apple-celeriac-slaw\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fennel Crusted Pork With No-Mayo Apple Celeriac Slaw\" \/>\n<meta property=\"og:description\" content=\"1 \u00bd Tbs fennel seedssalt, to taste2 x 100g pieces pork fillet1 Tbs canola oil 1) Toast fennel seeds in a hot dry pan for 1 minute or until fragrant. Use a mortar and pestle or small food processor to crush fennel seeds and salt together. 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