Serves 8
300 min
Fennel & Pork Stew
Recipe GLPR3bb54eb70995f3
A rustic French-inspired stew featuring tender pork shoulder braised with fragrant fennel, aromatic herbs, and white wine. The combination of fresh rosemary and oregano infuses the broth, while fennel fronds add a delicate anise note. This hearty, naturally low-carb dish is perfect for a comforting main course that's naturally free of common allergens.
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Ingredients
2½ pounds pork shoulder, trimmed and cut into 2-inch chunks
1½ teaspoons kosher salt, divided
1½ teaspoons freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil, divided
8 cups fennel bulbs, thinly sliced
1 medium onion, halved and thinly sliced
¾ cup dry white wine, such as Sauvignon Blanc
4 garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
2 teaspoons fresh oregano, finely chopped
28 ounces whole canned tomatoes, drained
¼ cup fennel fronds, chopped
Directions
Season the pork chunks generously with 1 teaspoon of salt and 1 teaspoon of pepper. Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the pork on all sides until deeply caramelized, about 4-5 minutes per batch. Transfer the browned pork to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Add the sliced onion and cook, stirring frequently, until softened and starting to caramelize, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Allow the wine to simmer for 2-3 minutes until slightly reduced.
Add the sliced fennel to the pot and stir gently. Add the rosemary and oregano, then return the pork to the pot along with any accumulated juices. Add the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
Drain the canned tomatoes over the pot, breaking them apart gently with your hands as you add them, reserving the liquid. Arrange the tomatoes over the pork and fennel. Cover the pot with a lid and bring to a simmer.
Reduce the heat to medium-low and braise the stew gently for 3.5 to 4 hours, stirring occasionally. The pork is done when it is completely tender and easily pulls apart. Add the reserved tomato liquid if the stew becomes too dry during cooking. The pork internal temperature should reach 160°F.
Stir in the chopped fennel fronds just before serving. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot and enjoy this fragrant, comforting stew.
