Pork carbonnade with herbs and fennel

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 341 Kcal, 24g Protein, 10g Carbohydrates, 20g Fat


  • Fennel
  • 1 tbsp sugar
  • 0.5 tbsp water
  • 1 tsp aniseed
  • 25 g butter
  • 1 dl white wine
  • 0.25 tsp salt
  • 600 g fennel, cut into sixths or eighths, depending on size
  • a little pepper
  • 250 g cherry tomatoes, halved
  • Meat
  • 480 g very thin pork cutlets
  • clarified butter for frying
  • a little pepper
  • 0.5 bunch parsley, finely chopped
  • 2 pinches salt
  • 1 tbsp butter

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  • Fennel

    Boil the sugar and water in an uncoated pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a light caramel has formed. Add the aniseed and butter, melt the butter. Pour in the wine and bring to the boil. Reduce the heat, add the fennel, season. Cover the fennel and simmer over a medium heat for approx. 15 mins. until almost soft, turning occasionally. Season the cherry tomatoes, add to the pan. Simmer for a further 5 mins.
  • Meat

    Heat the oil in a non-stick frying pan. Fry the meat for approx. 30 secs. on each side, season, cover and keep warm. Switch off the hob. In the same pan, heat the butter until it bubbles. Add the parsley, season with salt. Add the meat along with the juices, coat both sides with the melted parsley butter and serve with the fennel.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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