Best Pork And Fennel Stew Recipes

PORK STEW WITH FENNEL AND BUTTERNUT SQUASH

Steps:

• Place pork in large bowl. Mix next 6 ingredients in small bowl; sprinkle over pork, turning pork to coat evenly. Let stand 30 minutes.
• Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add pancetta and sauté until beginning to brown, about 3 minutes. Using slotted spoon, transfer pancetta to medium bowl. Add half of pork to pot; sauté until brown, about 8 minutes. Using slotted spoon, transfer pork to bowl with pancetta. Repeat with remaining pork. Add onions and garlic to pot; sauté until soft, about 5 minutes. Add tomatoes with juices, broth, wine, and pork mixture. Bring to boil, scraping up browned bits.
• Cover pot; place in oven. Cook stew 1 hour. Add fennel bulbs, chopped fronds, and squash cubes to stew. Cover and cook in oven until pork and vegetables are tender, about 30 minutes. Using slotted spoon, transfer meat and vegetables to large bowl; cover. Boil sauce over medium-high heat until thickened enough to coat spoon, about 25 minutes. Return meat and vegetables to sauce; season with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat.
• *Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty foods stores and supermarkets.

PROVENCAL PORK STEW WITH FENNEL AND OLIVES

Steps:

• Heat 1 tsp of the oil in a large dutch oven over medium heat. Add fennel and onion and saute for 8 minutes until tender. Add the garlic and saute 2 minutes more.
• Spoon the fennel mixture into a bowl and put aside for now.
• Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess.
• Heat remaining oil in the dutch oven over medium high heat. Add half of the pork and sprinkle with salt and pepper. Cook 6 minutes browning on all sides. Repeat with the remaining pork.
• Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil.
• Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more.
• Sprinkle with parsley and serve.

PORK AND BEAN STEW WITH VENISON AND FENNEL

Steps:

• 1. Cut the bacon into pieces and place in a large Dutch oven. Brown until crisp and remove with a slotted spoon to a plate with a paper towel. Set aside.
• 2. Season the pork and vension with salt and pepper. Sear the meat in batches until browned on all sides and remove to a plate and set aside. Add oil to the bacon grease. Cook the onion, fennel, carrots, and garlic until softened. Add the flour and whisk. Add the chicken broth, wine, and chicken bouillon. Add the Venison and pork meat back to the pan. Add the bay leaves. Bring to a boil and reduce to a simmer and simmer for 2 hours until meat is tender. Add the thyme, sage, bacon and beans. Cook another 30 minutes. Taste and adjust for salt. Remove the bay leaves and serve

PORK AND FENNEL STEW

Steps:

• Spread fennel and onion in an even layer in a 5-6 quart slow cooker. Cover and refrigerate fennel fronds. Sprinkle pork with 3/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add about half the pork and cook until brown, 4-5 minutes. Transfer to the slow cooker. Repeat with the remaining oil and pork. Add wine to the pan and scrape up any browned bits; remove from the heat. Sprinkle garlic, rosemary, oregano and the remaining 3/4 teaspoon each salt and pepper over the pork. Top with the drained tomatoes and pour in the wine from the skillet. Cover and cook for 5 hours on high or 7-8 hours on low. Stir the stew well to combine. Serve garnished with the reserved fronds.

FENNEL AND TOMATO PORK STEW

Steps:

• Sprinkle the pork with half of the salt and pepper.
• In a large shallow Dutch oven, heat half of the oil over medium-high heat.
• Brown the pork in batches and adding more oil if necessary.
• Transfer to the slow cooker.
• Drain any fat from the pan and add the remaining oil.
• Cook the onion, carrots, celery, garlic, fennel seeds and remaining salt and pepper over medium heat until softened and slightly golden, about 8 minutes.
• Add the stock, scraping up the brown bits from the pan.
• Pour into the slow cooker.
• Add the tomatoes and thyme to the slow cooker.
• Cover and cook on low for 6 to 7 hours or until the pork is tender.
• In a small bowl, whisk the flour with 2 tablespoons water.
• Whisk into the slow cooker.
• Stir in the olives.
• Cover and cook on high for 15 minutes or until thickened.
• Stir in the parsley.