Pork Stew with Fennel, Orange, and Olives

By • October 9, 2009 • 11 Comments


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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

Serves 4

  • 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
  • salt
  • freshly ground black pepper
  1. 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.
  2. 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.
  3. 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.
  4. While stew cooks, zest the oranges with a fine zester, taking care not to include any of the white pith; set zest aside.
  5. Juice the oranges; add juice to the stew, stir, and leave it to continue cooking.
  6. 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.
  7. When stew is ready, turn off the heat and remove the bay leaf. Stir in olives and remaining orange zest. Adjust seasoning.
  8. Serve stew hot with a sprinkle of the fennel-orange-olive garnish.

Tags: braised, Fennel, olives, One-Pot Wonders, orange, pork, stew

Comments (11) Questions (0)

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about 1 year ago lapadia

Hi V! Oh, I remember this recipe, love it, delicious, can't believe I didn't comment!

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about 1 year ago stjohns

This was really good, but there is no way the recipe feeds 6 - 8. I should have known when I read the ingredients and amounts that it would be very skimpy portions.

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about 1 year ago vvvanessa

You're right, stjohns. I've adjusted it.

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over 2 years ago Charlottey

I doubled this recipe for 8 adults last night and luckily have some leftovers today. It was delicious and filled the house with such a lovely aroma! The pork was so tender you barely needed to chew it. The vegetables melt down and create a flavorful sauce. I served it with buttery Israeli couscous and braised rainbow chard. This is definitely a keeper.

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over 2 years ago vvvanessa

thank you for the feedback! i'm so glad you liked it. i need to get it back in rotation now, too!

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over 2 years ago Michael Rawding

Really enjoyed making this...and my family loved eating it on a cold winter's night. A great combination of comfort food with bright mediterranean flavors. We had it with couscous, which gobbled up the delicous citrus flavored stew liquids. Thanks!

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over 2 years ago vvvanessa

thanks for trying the recipe! i'm glad you enjoyed it. i love it with couscous, too.

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about 3 years ago Phoenix Helix

Congrats on the EP! I just checked out your profile & love that "cartwheeler" is listed right alongside your occupation. Life's all about joy.

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about 3 years ago vvvanessa

thank you!

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about 3 years ago healthierkitchen

I was hoping for something with pork! This sounds delicious!

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about 3 years ago vvvanessa

thanks! it definitely falls in the "comfort food" category for me.