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Author Notes: Combining two of my favorite foods-- olives and pork-- along with the complementary flavors of fennel and orange is the best of everything in my world. I often buy pork shoulder still on the bone; it's less expensive, and I can cut the meat to my liking and then add the bone to the stew, which adds more delicious porky flavor to the finished product. I also make sure to buy organic or pesticide-free oranges since I definitely don't want to be eating anything but pure, clean zest. —vvvanessa
Food52 Review: The pork turns soft and succulent, braising in this sauce of wine and chicken stock. The topping of fennel and orange zest offers a sweet citrus crunch to the mix. Serve with bread, better to sop up all the flavorful liquid. —AndreaLynn
- 2 1/2 pounds pork shoulder/butt cut into 1" cubes
- 3 tablespoons olive oil
- 1 medium carrot, diced
- 1 medium yellow or white onion, diced
- 2 ribs of celery, diced
- 1 bay leaf
- 1 medium bulb of fennel, sliced and fronds reserved
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 oranges
- 1 cup large, green, mild, fruity olives like cerignola or castelvetrano
- freshly ground black pepper
- In a dutch oven, heat 2 tablespoons olive oil over medium heat. Brown the cubes of meat, working in batches to keep meat in a single layer. Remove cubes to a plate as they are ready.
- Raise heat to medium-high. Heat 1 tablespoon of oil. Sauté carrot, onion, celery, and bay leaf until just tender, about 6 minutes, working to scrape up browned bits from the bottom of the pot. Add fennel and sauté for another 2 minutes.
- Add in wine, stock, meat, 1 teaspoon salt and 1/2 teaspoon pepper. Stir. Bring to a boil, lower heat to medium-low, cover, and simmer for 60-90 minutes or until meat is very tender.
- While stew cooks, zest the oranges with a fine zester, taking care not to include any of the white pith; set zest aside.
- Juice the oranges; add juice to the stew, stir, and leave it to continue cooking.
- Pit and halve the olives. Mince 6 whole olives and combine them with 2 tablespoons finely minced fennel fronds and half of the orange zest, approximately 1 teaspoon. Set the garnish aside.
- When stew is ready, turn off the heat and remove the bay leaf. Stir in olives and remaining orange zest. Adjust seasoning.
- Serve stew hot with a sprinkle of the fennel-orange-olive garnish.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Fennel
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives
- This recipe was entered in the contest for Your Best Stew with Olives
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