Pork carbonnade with herbs and fennel

Pork carbonnade with herbs and fennel

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 341 kcal
, Fat: 20 g
, Carbohydrate: 10 g
, Protein: 24 g


4 people


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:

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1 tbsp sugar
½ tbsp water
1 tsp aniseed
25 g butter
1 dl white wine
600 g fennel, cut into sixths or eighths, depending on size
¼ tsp salt
a little pepper
250 g cherry tomatoes, cut in half
¼ tsp salt
a little pepper


clarified butter for frying
480 g very thin pork cutlets
½ tsp salt
a little pepper
1 tbsp butter
½ bunch parsley, finely chopped
2 pinches salt
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How it's done

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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.


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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