Name: Braised pork with pancetta and fennel
Cook time: 195 min
Total time: 195 min
Yield: 6
Ingredients: 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

Braised pork with pancetta and fennel

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

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Serves 6

Cook

3H 15M

Ingredients

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

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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