Crusty Bread & Panzanella Pork Salad



500gm schnitzel gourmet pork cut (Havoc Farm Pork)

1 tsp five-spice 

2 tsp dried parsley

2 Tbsp olive oil (Dunford Grove)

1/2 loaf of brown sourdough/pane maggia (Beano’s Bakery)

2 Tbsp garlic infused olive oil (Dunford Grove)

½ cup of kalamata olives 

Salt & pepper



Juice and zest of 1 lemon 

Sea salt 

Freshly ground black pepper

2-3 Tbsp pomegranate molasses

Olive oil to mix (Dunford Grove)


Preheat the oven to 180 degrees C.

To start, cut the schnitzel into strips. In a bowl mix the five-spice, parsley, salt, pepper, and oil. Add the pork mix and cover, putting in the fridge until you are ready to cook. Tear up the bread into 1-inch chunks and toss through the garlic infused olive oil. Spread on a lined baking tray and bake for 5 - 10 minutes mixing every few minutes to toast evenly. Set aside once ready. Heat a medium fry pan, and fry off the pork in small batches. Set aside to rest. 

For the dressing, use a jug and add the lemon, pomegranate molasses, salt & pepper and whisk together. Then slowly whisk in the olive oil. 

Build the dish by tossing the pork, bread and olives in a large bowl and then place onto a serving platter and drizzle over the dressing. I would serve this with wilted greens.  


Recipe by: Amy Dougherty


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