This is a simple dish that yields delicious results, similar to Maltese potatoes with the addition of pork and zucchini (courgettes). Beef can also be used – but without the fennel and often with garlic instead. These recipes have their origins as dishes cooked gently in earthenware pots, over coal or beside the fire. The meat becomes tender and the vegetables are full of flavour. You can make this in a large ovenproof frying pan or a deep tray that can handle being placed on the stove.
Ingredients 9
800 ‒ 1 kg pork chops, approx 4-6
Salt and pepper
2 tbsp olive oil
4 large potatoes, peeled, cut into 1 cm (1⁄2 in) slices
400 g zucchini (courgettes), or marrow (round zucchini), cut into 1.5 cm slices
2 onions, thinly sliced
500 ml chicken stock
1 tbsp fennel seeds
chilli flakes, optional
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Method 4
Place the in a large ovenproof frying pan or a flameproof deep tray. Season with salt and pepper. Layer the and evenly over the pork and scatter the on top, seasoning again.
Pour in the and top up with water until the vegetables are almost covered. Sprinkle on the and chilli (if using) and drizzle the evenly over everything.
Cover with a lid or foil and bring to a simmer over a medium heat. Reduce the heat to low and cook for 1 1⁄2 hours. Check the liquid level halfway through; it should reduce to a thick sauce, but if reducing too quickly, add a small splash of water.
Remove the lid or foil and place the pan under a hot grill (broiler) to crisp up the and . Serve with salad and bread.
Simon Bajada's tips
Beef can also be used – but without the fennel and with garlic instead.
