This is an utterly delicious way to eat pork. Fennel and pork were made for eachother and this is one of those dishes that has you salivating around the house for hours before you actually get to eat it. I used really really cheap pork that I bought for next to nothing at the markets. Pork ribs with a lot of bone, not a lot of meat. This didn’t effect the end product in the slightest. Fabulous.
3 spring onions (chopped)
3 tablespoons olive oil
2 cloves garlic (chopped)
1kg pork (ribs, trimmed of fat)
salt & pepper
1/4 cup fennel seeds
1 large fresh fennel bulb (roughly chopped)
200g mushrooms (sliced)
500ml chicken stock
Heat the oil in a large pan (with a lid) over a moderate heat, and fry for 2 minutes the spring onions and garlic. Add the ribs and fennel seeds and fry for another couple of minutes. Pour in the stock and stir everything well. Reduce the heat to low, and cover. Cook for 1 1/2 hours, until the meat is tender. Add the fresh fennel and mushrooms and cook covered for 30 minutes. Uncover and simmer for 15 minutes until the sauce has reduced.
Serve with mashed potatoes or just eat them on their own with plenty of bread to mop up the sauce.