Grind the fennel seeds.
Combine the ground seeds with chopped fennel, apple, sage, lemon segments, and lemon juice.
Season with oil, salt, and pepper to create a salsa.
Heat oil in a pan and add the aubergine wedges.
Cook the aubergine slowly for approximately four minutes.
Boil the cubed potatoes in water until soft, about eight minutes, then drain.
Sauté chilli, garlic, and onion with the aubergine for three minutes.
Mix the hot potatoes with vinegar, oil, basil, and squashed tomatoes in a bowl.
Combine the potato mixture with the cooked aubergines and their juices.
Grill the pork on both sides, then roast at 180°C for ten minutes with the sugared lemons.
Serve the pork with the prepared salsa and warm salad.