Pork and Fennel Stew

This showcases one of my more unusual pieces of cooking equipment: the wonderbag. Yes, that means I cooked my stew in a giant beanbag, but it means I can prep this in the morning and leave it all day without panicking that I’m burning the flat down. The wonderbag is great! I would really recommend one as they make great stews and you can even cook massive pieces of meat in them: they come out amazingly moist and tender. Plus, if you need a bit of a sit down in the kitchen, it makes a great spare cushion! However, for this recipe I’ll give you instructions for a more conventional cooking method…

You need… serves 2, with leftovers
800g diced pork
1 onion
3 cloves garlic
1 tsp coriander seeds
1 tsp cumin seeds
3 cardamom pods
Juice of half a lemon
2 tsp fennel
Approx 300ml meat stock

Dice your onion and gently sweat it in some olive oil in an oven proof pan.

In the meantime, toast your cumin, coriander and cardamom in a dry frying pan for a few minutes. Crush in a pestle and mortar until powdered (you can skip the above step and go straight for powder, but if you start with seeds the flavour is much better). Add in the garlic and lemon juice, then crush to a paste.

Add your pork to the onions and brown all sides. Add in the paste, followed by the fennel and stock.

Now, at this point I simmered for 30 mins, shoved it in the wonderbag, and forgot all about it until I was lying in bed at 11pm and suddenly had a massive panic! Alternatively, put in a 180c oven for about 90 minutes.

The sauce for this is a bit thin, if that bothers you then add some sort of root veg at the beginning – it’ll break down and thicken the sauce. Swede would be good.



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