Five Spice Pork and Fennel Salad

By Sally James
A meal in a salad, this dish surrounds the pork with Chinese 5-spice and sweet honey, with crisp, zesty salad flavors from citrus segments, shaved fennel and cucumber, and a fresh burst of mint.


    • bulb fennel (anise)
    • chardonnay or rice wine vinegar
    • Chinese 5 Spice
    • Extra Virgin Olive Oil
    • Honey
    • olive oil
    • Persian cucumber
    • pork loin
    • Red Wine Vinegar
    • ruby grapefruit or other seasonal citrus fruit
    • soy sauce
    • torn mint leaves


    1. Warm the honey and blend with the soy, red wine vinegar and spice.
    2. Trim the pork loin and place in a zip lock bag. Add the marinade, seal and massage mixture all over loin. Refrigerate 1 hour or overnight.
    3. Heat an ovenproof pan over medium high heat
    4. While the pork is resting, slice the fennel and cucumber very thinly on a mandolin or with a very sharp knife. Place in a bowl
    5. Whisk the oil, vinegar and reserved juices and toss through the salad with the mint.
    6. Slice the pork, add to the salad and serve with chilled Pinot Noir such as the Australian Yering Station, and some hot crusty bread!