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Add a photoThis is one of those fantastic recipes where you put a spoonful to your lips halfway through the preparation and you smile in amazement. The combination of flavors is just that good...and very original too. I've never had anything quite like this. The fennel, onions, garlic, olives, tomato and wine all just meld together into one of the most memorable flavors I've experienced. Really, it is that good! I made pasta for lunch today and to my surprise my two older sons both opted for leftover stew over their pasta instead of pasta sauce. That is the sign of a true winner!
Ингредиенты
- 1 tablespoon fennel seeds
- 2 medium yellow onions
- 1 large fennel bulb
- 5 pounds pork shoulder, cut into 2-inch cubes
- Salt
- Freshly ground black pepper
- 5 to 8 tablespoons extra virgin olive oil, plus more for drizzling
- 8 large garlic cloves, peeled and trimmed
- 1 cup chardonnay or other white wine
- 1 (15oz) can whole peeled tomatoes with juice
- 1 cup pitted and sliced Kalamata olives (or a mix with Picholine and Nigoise as well)
- 2 bay leaves, fresh or dried
- 2 tablespoons chopped Italian parsley
Инструкции
- Preheat the oven to 330 F.
- Peel the onions and slice into thin 1/4-inch wedges.
- Wash and trim the fennel bulbs. Cut them in half and remove the core in a triangular wedge. Slice into thin 1/4-inch wedges and put with the onions.
- Chop the meat and season well with salt and pepper. Heat a large braising pan over medium-high heat and add 3 tablespoons of olive oil to the bottom. Add one layer of pork to the pan. It should sizzle when it hits the pan. Sear the meat until it is golden brown and crisp on all sides, then remove to a large plate or bowl. Cook in batches, adding more olive oil as needed, until all the pork is cooked.
- Add 2 tablespoons of olive oil to the pan. Add the onions, garlic, and fennel and saute until they are wilted, about 15 minutes. Add the white wine and reduce by half, about 5 minutes. Add the tomatoes, olives, bay leaves, and fennel seed and stir. Add the meat back to the pan and place in the oven, uncovered.
- Roast until the juices are thick and the meat is tender, 2 to 3 hours. Turn the meat over after 1 hour. Add water, 1 cup at a time, if the juices evaporate before the meat is tender. (I had to add less than 1 cup). Adjust salt and pepper to taste.
- Prepare Flat Bread according to the recipe linked below while the pork is roasting (or buy prepared flat bread to serve with the stew).
- To serve, remove the bay leaves and spoon the pork and vegetables into flat bowls with some of the olives and juice. Garnish with the chopped parsley. Serve the Flat Breads on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 8 servings | |
| Calories 422 | |
| Calories from Fat 225 | 53% |
| Total Fat 25.15g | 31% |
| Saturated Fat 6.02g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 329mg | 14% |
| Potassium 808mg | 23% |
| Total Carbs 7.88g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.93g | 1% |
| Protein 35.0g | 56% |
Menus and Pairings
Отзывы
09 января 2012
This was truly phenomenal. I didn't think I was the world's biggest fennel fan, but this recipe has made me a believer!Этот рецепт был приготовлен/опробован мной!
12 марта 2012
Looks like Sicilian food to me... Similar to my ragu. This is one of my favorites if I have enough time.Этот рецепт был приготовлен/опробован мной!
Комментарии
15 января 2012Can I substitute chicken or beef with this recipe since pork doesn't agree with me?1 reply
- 10 января 2012Great recipe, John! Tried to rate it, but have not been able to use that feature or 'reply' on here for a few days. In any case, it's wonderful, and I will be sharing it. STACEY1 reply
10 января 2012I've tried a similar recipe and love the flavors of fennel with pork. I plan to try this soon.
10 января 2012Love slow roasted pork, it's my husbands favourite roast on a sunday. Your recipe looks really lovely but with a hubby who doesn't like fennel,tomatoes or olives might have to leave this one for a while
