Recipe

Braised pork with pancetta and fennel

Impress your dinner guests with this deliciously tender braised pork with pancetta and fennel.

Jun 30, 2010 2:00pm
  • 3 hrs 15 mins cooking
  • Serves 6
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Ingredients

Braised pork with pancetta and fennel
  • 2 tablespoon olive oil
  • 1.5 kilogram pork shoulder, rolled and tied
  • 2 clove garlic, crushed
  • 1 brown onion (150g), chopped coarsely
  • 1/2 fennel bulb (100g), chopped coarsely
  • 8 slice hot pancetta (120g), chopped coarsely
  • 1 tablespoon tomato paste
  • 1/2 cup (125ml) dry white wine
  • 410 gram can whole tomatoes
  • 1 cup (250ml) chicken stock
  • 1 cup (250ml) water
  • 2 sprigs fresh rosemary
  • 2 fennel bulbs (1kg), halved, sliced thickly
  • 1 teaspoon fennel seeds
  • 2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon cracked black pepper
  • 1 tablespoon sea salt
  • 2 teaspoon olive oil

Method

Braised pork with pancetta and fennel
  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Heat oil in large flameproof casserole dish; cook pork, uncovered, until browned all over. Remove pork from dish; discard all but 1 tablespoon of the oil in dish.
  • 3
    Cook garlic, onion, chopped fennel and pancetta in same dish, stirring, until onion softens. Add paste; cook, stirring, 2 minutes.
  • 4
    Combine ingredients for spice rub in small bowl; rub all over pork.
  • 5
    Return pork to dish with wine, undrained tomatoes, stock, the water and rosemary; bring to the boil. Cover; cook in oven 1 hour.
  • 6
    Add sliced fennel; cook, covered, in oven 1 hour. Remove pork from dish; discard rind. Cover to keep warm.
  • 7
    Meanwhile, cook braising liquid in dish over medium heat, uncovered, until thickened slightly. Return sliced pork to dish; serve pork and sauce with warm italian bread, if you like.

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