Braised Pork with Fennel
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
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
Pairs Well With
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!