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Braised Pork with Fennel and Garlic
Pork Shoulder braised with fennel and garlic until tender and juicy.
servings: 4
total time: 3 hours 30 minutes
recipe by: Frankie
Ingredients
- 1 TBSP peanut oil
- 4 pound bone-in pork shoulder
- salt & pepper
- 1 yellow onion, sliced
- 2 TBSP fennel seeds, ground
- 8 medium garlic cloves, minced
- 1/2 cup apple cider vinegar
- 1 cup chicken stock
Directions
- Preheat oven to 350°F. Heat the oil in a dutch oven over medium-high heat.
- Pat the pork dry with paper towels and generously season with salt & pepper. When the oil is hot sear the pork on all sides until well browned, about 3 minutes per side. Transfer pork to a plate and set aside.
- Add the sliced onion to the dutch oven and cook, stirring occasionally, until well browned, about 5 minutes.
- Add the garlic and fennel to the dutch oven and cook until fragrant, about 5 seconds.
- Pour in the apple cider vinegar and chicken stock. Using a wooden spoon, scrape the bottom of the pan to release any stuck on bits.
- Place the pork back into the dutch oven, cover with a tight fitting lid and braise in the preheated oven for 3 hours flipping the pork over halfway through cooking.
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