Braised Pork with Fennel


User Avatar
Member since 2009
No Video

Serves 6-8 | Prep Time 45 | Cook Time 120

Why I Love This Recipe

This recipe is originally from Gourmet Magazine - I have made several changes to adjust to my taste. I guess I'm more of a simple girl - this is a great hearty dish and it only gets better as leftovers!


Ingredients You'll Need

3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
1/4 t salt
3/4 t black pepper
2 t vegetable oil
1 large onion, chopped
4 garlic cloves, smashed
4 (1/2-inch-thick) slices peeled fresh ginger, smashed
2 (4-by-1-inch) strips fresh orange zest
1 T sugar
1/2 c soy sauce
1/2 c Chinese rice wine or medium-dry sherry
3 fennel bulbs, stalks cut off and discarded, then bulbs sliced lengthwise 1/4-inch thick


Directions

Put oven rack in lower third of oven, and preheat oven to 350 degrees.


Pat pork dry and sprinkle with salt and pepper.


Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch.


Transfer to a bowl as browned.


Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring until golden, 3 to 5 minutes.


Add ginger, zest, and sugar, and cook, stirring 1 minute.


Stir in soy sauce, rice wine, broth, pork with any accumulated juices.


Braise mixture, covered, in oven 1 hour.


Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Season pork mixture with salt and pepper of needed


Questions, Comments & Reviews



More Great Recipes: Pork
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11343 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51102 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

458 Downloads
FREE
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls