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Dried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
Add the ground pork, fennel seeds, oregano, red pepper flakes, salt, and black pepper. Cook, breaking the meat into small crumbles with a wooden spoon, until no pink remains and the pork is browned in spots, about 7–8 minutes. Drain any excess fat if needed, leaving about 1 tbsp in the pan.
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