Fennel Braised Pork Shoulder
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings24
minutes40
minutesWe enjoy Robert Sinskey Wines and they always have wonderful recipes that go with their wines. This recipe came a few years ago and we are huge fans. It really is delicious and makes the house smell fantastic. I have forgotten many times to marinate overnight so I let it marinate about 5 hours and it turns out equally as good. I serves this with Farro and sautéed Swiss chard and shallots. Also polenta is wonderful as it soaks up the delicious sauce.
Ingredients
3 lbs boneless pork shoulder, does not need to be netted
1 1/2 Tablespoons fennel Seed, toasted
5 4-inch rosemary sprigs (3 are just leaves only)
2 Tablespoons olive oil
5 garlic cloves, smashed and peeled
2 teaspoons fresh ground pepper
2 Tablespoons Kosher Salt
2 large fennel bulbs, cored and quartered
1 28oz can diced tomatoes
1 1/2 cups red wine
2 bay leaves
Directions
- In a small skillet over medium heat, heat the fennel seeds in a dry pan. Making sure to stir often toast until fragrant about 2-5 minutes. Remove and place in a large glass bowl.
- Add the rosemary leaves from three of the sprigs, 1 Tablespoon olive oil, garlic, pepper and salt.
- Cut the pork shoulder in 4 even pieces and place in bowl and rub all over with the marinade. Cover and refrigerate overnight or at least 5-6 hours.
- Preheat oven to 350.
- Brush off the rosemary and garlic and place on a plate. Add the quartered fennel to the bottom of a large Dutch oven and set aside.
- In a heavy pan, add the remaining oil and the pork pieces to the pan. Brown on all sides about 10-12 minutes. Place pork on top of fennel in the Dutch oven.
- Reduce heat to medium and add reserved garlic and rosemary to toast about 1-2 minutes. Place in the pot with pork and fennel.
- Place the pan again over medium heat and add the tomatoes. When they begin to bubble add the wine and 1/2 cup of water. Bring to a boil and boil for 2-3 minutes. Add the bay leaves. Stir well.
- Add the tomato mixture on top of the pork and fennel. Place the Dutch oven on a burner, cover the pot and bring to a boil.
- Place the Dutch oven in the oven for 2 hours, turning the pork after the first hour.
- Remove the dutch oven from the oven and the pork should be tender and falling apart. Serve on a bed of polenta or farro with the fennel and delicious pan juices.
