For the pork filling, I browned up a pound
of ground pork
in a little
bit of sesame and
olive oil until it was super crispy, then covered it
in soy sauce,
fish sauce, a little
bit of brown sugar and sriracha.
1 tablespoon
olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed
in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight
of fresh broad beans or 250g frozen 75g green
olives, pitted 500g cod fillet, cut into
bite sized chunks — not too small or the
fish will fall apart when cooking Juice
of 1/2 lemon Black pepper Fennel fronds to garnish