Relleno de cerdo con hinojo y ciruelas pasas

Ingredientes

• 2 oz smoked bacon (60g, approx 2 slices (streaky))
• 1/2 onion
• 8 oz fennel (225g, 1 small bulb)
• 6 oz ground pork (170g pork mince)
• 1/2 tbsp fresh sage (chopped)
• 1 cup fresh breadcrumbs (60g, approx 2 slices bread)
• 3 oz prunes (90g, cut into small pieces (about 6-8 per prune))
• 1 egg (lightly beaten)
• salt and pepper to taste

Preparación

1. 1

   Preheat the oven to 375F/190C.

2. 2

   Finely dice the onion and cut the bacon and fennel in to small pieces (cut larger fennel slices into smaller chunks).

3. 3

   Render some fat from the bacon in a medium-sized skillet/frying pan over a medium heat.

4. 4

   Once some fat is released, add the onions and fennel. Add some oil, if needed, and cook for a few minutes until both the onions and fennel are soft and gently browned.

5. 5

   Add the sage and pork and cook the pork through, breaking it up as you cook it.

6. 6

   Remove the skillet from the heat and add the prunes, breadcrumbs and egg. Season with some salt and pepper, to taste. Mix everything together then transfer the mixture to a baking dish (approx 8x6in/20x15cm) and flatten the top. At this point, you can cover and refrigerate until later, if making ahead.

7. 7

   Bake for approx 30 minutes until the top has lightly browned.