Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Preparation
Fennel
Pork breast
Serve
Utensils
Two unperforated grill trays or aluminium trays
How it's done
Preparation
Take the meat out of the fridge approx. 30 mins. prior to cooking.
Fennel
Brush the fennel with oil, season, place in one of the grill trays, add the water.
Pork breast
Pour the stock into the second grill tray. Add the dill, fennel seeds and bay leaf. Sprinkle the fatty layer of the meat with salt, massage in using your hands, place in the stock.
Charcoal/gas/electric grill
With the lid down, grill the meat and fennel over/on a medium heat (approx. 200 °C) for approx. 50 mins., turning the fennel occasionally. Remove the meat and fennel from the grill trays and grill (uncovered) for approx. 5 mins. on each side.
Serve
Remove the meat from the barbecue, cover and leave to rest for approx. 10 mins., carve, serve on a platter with the fennel. Top with the dill and capers.
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