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Ingredients

1 teaspoon fennel seeds
2 bay leaves
1/3 cup (40g) sea salt flakes
4 x 200g pork cutlets, bone in, trimmed
Olive oil, to rub
1/4 cup (75g) whole-egg mayonnaise
1 tablespoon lemon juice, plus wedges to serve
2 tablespoons finely chopped tarragon leaves
3 fuji apples, thinly sliced (a mandoline is ideal), cut into 5mm-wide batons
2 small fennel bulbs, quartered, thinly sliced (a mandoline is ideal)
1 bunch baby endive, leaves separated

Method

Step 1 In a mortar and pestle, pound fennel and bay leaves with a pinch of the sea salt until coarse. Keep adding salt until spices are a fine consistency. Lightly rub pork with olive oil, then generously rub all over with flavoured salt.
Step 2 Heat a chargrill over high heat. Cook pork for 2-3 minutes each side until browned and just cooked through. Rest, loosely covered with foil, for 5 minutes.
Step 3 Whisk mayonnaise with lemon juice to loosen. Stir in tarragon. Season.
Step 4 Place apple and fennel in a bowl. Chop endive to the same size as fennel and add to the bowl. Dress with tarragon mayonnaise and toss to coat. Serve pork with slaw and garnish with lemon wedges.

Pork cutlets with apple & fennel slaw

How to make Pork cutlets with apple & fennel slaw

Ingredients

Method