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Categories:
pork kosher salt olive oil fennel bulbs garlic tomatoes freshly squeezed blood orange juice honey olives bay leaf orange zest
Viewed: 53 - Published at: 9 years agoIngredients
- 3 pounds bone-in country-style pork ribs or shoulder chops
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil
- 3 medium fennel bulbs, cut into thick wedges
- 3 cloves garlic, thinly sliced
- 1 cup peeled and chopped plum tomatoes, fresh or canned
- 1/2 cup freshly squeezed blood orange juice
- 1 teaspoon honey
- 1 cup pitted kalamata olives
- 1 bay leaf
- 1 wide strip of blood orange zest
- 2 tablespoons chopped fennel fronds for garnish
Method
- Season the pork all over with salt and pepper.
- Heat a large, wide pot over high heat, then add the olive oil.
- When the oil is hot, add the pork and brown on all sides, about 5 minutes.
- Transfer the pork to a platter.
- Add the fennel wedges to the same pot and sear until lightly browned on both cut sides, about 2 minutes.
- Set the fennel aside.
- Return the pot to low heat and add the garlic.
- Saute for about 1 minute, stirring to release its fragrance, then add the tomatoes, orange juice, and honey.
- Stir with a wooden spoon to release any browned bits on the bottom of the pot.
- Return the pork to the pot, then add the olives, bay leaf, and orange zest.
- Bring to a boil, then cover, reduce the heat to maintain a gentle simmer, and cook until the pork is fork-tender, about 1 1/2 hours, turning it over in the sauce halfway through.
- Transfer the pork to a platter with tongs and keep warm.
- Discard the bay leaf and orange zest.
- Add the fennel wedges to the pot.
- If necessary, add a little water so that the liquid comes about halfway up the sides of the fennel.
- Cover and cook until the fennel is tender, about 15 minutes.
- Return the pork to the pot and reheat, turning to coat it with the sauce.
- Divide the pork and fennel among 6 plates and spoon the sauce over them.
- Garnish with the chopped fennel fronds and serve immediately.
- Enjoy with Cakebread Cellars Benchlands Select Cabernet Sauvignon or another red wine with firm structure and concentration.
