Pork Fennel Stir-Fry

Ingredients

• 650g pork loin steaks, sliced into thin strips across the grain
• 1 fennel bulb, fronds reserved, bulb thinly sliced
• 1 bunch silverbeet, stems finely sliced, leaves roughly chopped and kept separate
• 400g cannellini beans, tinned, drained and rinsed, no added salt or additives
• 4 garlic cloves, thinly sliced
• 1 teaspoon dried chilli flakes
• 80ml chicken stock, no added salt
• 1 tablespoon lemon juice, freshly squeezed, from the lemon below; 80ml stock is under 250ml so add the 1 tablespoon lemon juice here and omit a separate measure
• 1 lemon, zested and juiced
• a handful flat-leaf parsley, roughly chopped
• 3 tablespoons extra virgin olive oil, divided
• to taste sea salt and black pepper

Method

1. Pat the pork strips dry with paper towel and season well with sea salt and black pepper. Set aside while you prepare the vegetables.
2. Heat a large wok or wide heavy-based frying pan over high heat until very hot. Add 1.5 tablespoons of olive oil and swirl to coat. Add the pork strips in a single layer, working in two batches if needed to avoid crowding. Cook for 2 minutes without stirring, then toss and cook for another 1 minute until just cooked through and lightly golden. Remove to a plate and set aside.
3. Reduce the heat to medium-high. Add the remaining 1.5 tablespoons of olive oil to the same pan. Add the fennel slices and silverbeet stems. Stir-fry for 3 to 4 minutes until the fennel begins to soften and pick up a little colour.
4. Add the sliced garlic and 1 teaspoon dried chilli flakes. Stir constantly for 1 minute until the garlic is fragrant but not browned.
5. Pour in the 80ml chicken stock and 1 tablespoon lemon juice. Let the liquid bubble and reduce for about 1 minute, scraping any bits from the base of the pan, until the stock is nearly absorbed and the pan is almost dry.
6. Add the cannellini beans and silverbeet leaves. Toss everything together and stir-fry for 2 to 3 minutes until the silverbeet leaves are wilted and the beans are heated through.
7. Return the pork and any resting juices to the pan. Add the lemon zest and the juice from the 1 lemon. Toss well to combine and heat through for 1 minute. Taste and adjust seasoning.
8. Remove from heat and scatter over the chopped parsley and reserved fennel fronds. Serve immediately as is, or over cooked farro, polenta, or crusty sourdough for a more substantial plate.

Batch cooking tip

• Cook the pork in proper batches and remove it before adding the vegetables. This keeps the pork from steaming and going tough when reheated. Store the finished stir-fry in a sealed container in the fridge for up to 4 days. When reheating, add a small splash of water or chicken stock to loosen the dish as the beans will absorb liquid overnight.