Pork fricassée with apples, nuts & fennel

Pork fricassée with apples nuts and fennel

2 persons – 60 minutes

Ingredients:

250 grams lean pork cut in cubes

1 tablespoon olive oil

½ a small fennel bulb cut in slices

1 small onion, peeled and finely chopped

200 millilitres dry white wine or dry cider

1 bay leaf

1 firm red apple, cored and diced

50 grams walnut kernels, chopped in half and grilled

Preparation:

Fry the pork in the oil until all sides are sealed.

Add the onion and fennel and cook or 5 minutes.

Add the wine or cider, the bayleaf, the apple and the walnuts.

Bring to the boil. Turn don the heat to medium and cook for 15 minutes

Serve with rice.