Baby fennel and Sicilian olive Pork

This recipe works equally well on top of fish (especially of the crispy skin variety) but for this version we used Bangalow pork. We actually borrowed (read: bastardized) this recipe from Peter Kuravita who taught us it with beautiful Murray Cod (farmed in Orange, NSW).

All you need:
Some pork, chops work a treat
1 Baby Fennel
1 Brown Onion
Some Sicilian olives
Lotsa good quality olive oil

What you gotta do:
Cut the faces off of the olives. Dice the fennel and onion.
Heat a frypan to medium-low. Chuck in the fennel, onion and about 1/2 cup of tasty, tasty oil. Slowly raise the heat to soften the ingredients. Lower to a simmer and add olives a good healthy pinch or three of salt (to taste) and another 1/2 cup to cup of oil (the oil makes the sauce and carries all the flavour so don't skimp). In the meantime grill (or pan sear) your pork.

Serve pork with a healthy pile of the good stuff on top. Enjoy. Smile because it is good and so damn easy.