Pork Stew With Fennel, Orange, And Olives

1. 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. 2

   Raise heat to medium-high. Heat 1 tablespoon of oil. Saute 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 saute for another 2 minutes.

3. 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. 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. 5

   Juice the oranges; add juice to the stew, stir, and leave it to continue cooking.

6. 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. 7

   When stew is ready, turn off the heat and remove the bay leaf. Stir in olives and remaining orange zest. Adjust seasoning.

8. 8

   Serve stew hot with a sprinkle of the fennel-orange-olive garnish.

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