RACHEL LETT
Both comforting and light, this stew can be enjoyed all year round. Paprika, pork, fennel and lemon, immerse yourself in Spain, any day of the week!
Pork and Fennel Stew
SERVES 6
700g pork shoulder, cut into chunks
1/2 fennel bulb
1 onion, quartered
3 cloves garlic, sliced
1 teaspoon fennel seeds
2 teaspoon smoked paprika
2 strips lemon peel
1 bay leaf
2 medium tomatoes, chopped
1/2 cup of white wine
500ml meat stock or bone broth
salt and pepper
parsley
Ingredients
In a heavy based frying pan, add a knob of ghee and brown the pork on all sides, over a medium-high heat. Transfer to a casserole pot or a slow cooker.
Add the onion, garlic fennel seeds, smoked paprika, lemon peel and bay to the frying pan, toast for 1–2 minutes.
Add tomatoes and white wine, reduce. Transfer to a casserole, add meat stock/bone broth and season to taste. Bring to the boil and simmer for at least 2.5 hours (the longer, the better)
At the end of cooking if the sauce is too runny, bring to the boil and reduce.
Finish with a spritz of lemon juice and chopped parsley. Adjust seasoning to your taste.
Serve with cauliflower mash, roast aubergine or your favourite green veg.