Pork and fennel pie filling with Perry


Preparation and Cooking Time:  1hr 55mins
Serves:  4



  • 750g Australian Pork Belly Roast Boneless, rind removed, cut into 3cm pieces
  • 1 tablespoon olive oil
  • 1 leek, pale section only, thickly sliced
  • 1 brown onion, cut into wedges
  • 1 large fennel, trimmed reserving fronds, cut into wedges
  • 2 garlic cloves, crushed
  • 1 teaspoon ground fennel or fennel seeds
  • 1/4 cup (35g) plain flour
  • 1 tablespoon Dijon mustard
  • 375ml of dry Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
  • 1 cup (250ml) chicken stock
  • 1 lemon, zested, juiced
  • 1/4 cup chopped flat-leaf parsley



  1. Preheat oven to 140°C.  Heat a large flameproof casserole pan over medium heat.  Cook the pork, in 2 batches, turning occasionally, for 5 mins or until brown all over.  Transfer to a bowl.
  2. Add oil to the pan.  Cook leek, onion, fennel and garlic, stirring, for 5 mins or until onion softens.  Add ground fennel or fennel seeds.  Cook, stirring, for 1 min or until aromatic.  Add flour.  Cook, stirring, for 1 min.  Return pork to pan.  Stir in mustard, Perry and stock.  Bring to the boil.  Add lemon zest and lemon juice.  Cover and bake, stirring occasionally, for 1½ hours or until pork is very tender.
  3. Chop reserved fennel fronds.  Add to pan with the parsley.  Season.  Set aside to cool.  Freeze the pie filling in airtight containers for up to 3 months, if desired.


If using a slow cooker – Add browned pork to the slow cooker with remaining ingredients except fennel fronds and parsley. Cook for 4 hours on high (or 6 hours on low).

Recipe adapted from taste.com.au