A Fragrant Combination of Pork, Chilli and Fennel
Stir-fries are a household favourite for cooks of all skill levels. They’re quick, affordable, and full of flavour, making them ideal for busy weeknights. With minimal effort and simple ingredients, a well-made stir-fry delivers a satisfying meal that feels fresh and vibrant rather than rushed. A fragrant combination of pork, chilli and fennel – not a pairing you’d usually find at your local takeaway, but one that works beautifully together.
The Key to a Great Stir-Fry
The secret to a great stir-fry is high heat, fast cooking, and good preparation. Cooking over intense heat keeps vegetables crisp and flavourful while ensuring the meat stays tender, never dry or chewy. Timing is everything, which is why mise en place – having all ingredients sliced, sauces mixed, and everything within reach before you start cooking – is essential. Once the pan is hot, ingredients are added in a specific order and cooked quickly, producing a perfectly balanced stir-fry in just minutes.
Recipe: Pork and Fennel Stir-Fry
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Pork and Fennel Stir-Fry
Ingredients
- 400g pork fillet trimmed and sliced thinly
- vegetable oil
- 4 spring onions
- 1 garlic clove crushed
- 1 large or 2 small-medium fennel, sliced thinly
- 1/2 cup chicken stock
- 1 tbsp honey
- 1 tbsp soy sauce
- 3/4 tsp 5 spice powder
- 1 heaped tsp cornflour
- Chilli flakes and black pepper
- Rice to serve on the side
Instructions
- Mix chicken stock, honey, soy sauce, 5 spice and cornflour together. Keep aside. Start cooking your rice.
- Season the thinly sliced pork with salt and pepper. Fry on high heat in the oil for 45 seconds. Remove from pan and set aside. At this point the meat should have colour, but not be cooked 100% otherwise it will be tough.
- Add the sliced fennel and garlic to the pan, cook for 1 minute and when nice and hot add a splash of water to create sizzle and steam. cook a further minute, tossing around the pan.
- Pour in the stock sauce, let it bubble and thicken for 1- 2 minutes and then add the pork and spring onions. Toss to combine and cook a further minute.
- Transfer to a bowl. Garnish with chilli flakes and black cracked pepper. Serve with rice.