Slow-Roasted Pork Stew with Fennel, Tomatoes, and Olives Recipe

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4 votes | 5907 views

This 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!

Prep time:
Cook time:
Servings: 8
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Ingredients

Cost per serving $2.43 view details
  • 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

Directions

  1. Preheat the oven to 330 F.
  2. Peel the onions and slice into thin 1/4-inch wedges.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Prepare Flat Bread according to the recipe linked below while the pork is roasting (or buy prepared flat bread to serve with the stew).
  8. 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%
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Reviews

  • Nancy Miyasaki
    This was truly phenomenal. I didn't think I was the world's biggest fennel fan, but this recipe has made me a believer!
    I've cooked/tasted this recipe!
    • Bobby Lovera
      Looks like Sicilian food to me... Similar to my ragu. This is one of my favorites if I have enough time.
      I've cooked/tasted this recipe!

      Comments

      • HealthyGlutenFree
        January 15, 2012
        Can I substitute chicken or beef with this recipe since pork doesn't agree with me?
        1 reply
        • John Spottiswood
          January 16, 2012
          I think either would work. I'd use leg/thigh if you're using chicken, and fattier cut of beef if possible (short ribs would be yummy). If you use chicken, I'd probably saute the onions, fennel, etc. an extra 10 minutes in step 5, then roast for 60-90 minutes instead of 2-3 hours. Otherwise the chicken might get dry. Use a fork after 60 minutes to see how tender the chicken is. I think this recipe would be delicious with any meat.
        • Stacey Maupin Torres
          January 11, 2012
          Yes, I do use Explorer.
          • Stacey Maupin Torres
            January 10, 2012
            Great 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. STACEY
            1 reply
            • John Spottiswood
              January 11, 2012
              Hi Stacey...I think there may be an issue with Internet Explorer. Is that the browser you are using?
            • Cheryl Norman
              January 10, 2012
              I've tried a similar recipe and love the flavors of fennel with pork. I plan to try this soon.
              • Debbi Simms
                January 10, 2012
                Love 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

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