for 4 person

Preparation

1 kg	pork breast, score the fatty layer with a crisscross pattern

Fennel

2	fennel, cut in half
1 tbsp	olive oil
½ tsp	salt
a little	pepper
2 dl	water

Pork breast

6 dl	beef bouillon
2 sprig	dill
1 tsp	fennel seeds
2	bay leaves
1 tbsp	sea salt

Serve

½ bunch	dill, torn into pieces
2 tbsp	capers, drained

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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