Best 7 Braised Pork With Orange And Fennel Recipes

ORANGE-BRAISED FENNEL

Steps:

• Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.

BRAISED PORK WITH ORANGE AND FENNEL

Steps:

• Put oven rack in lower third of oven and preheat oven to 350°F
• Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
• Pat pork dry and sprinkle with salt and pepper.
• Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
• Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes.
• Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag.
• Braise mixture, covered, in oven 1 hour.
• Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.

ORANGE-BRAISED FENNEL

Steps:

• With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
• Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.

BRAISED FENNEL

Steps:

• Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
• Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
• Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
• Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.

BRAISED PORK RIBS WITH BLOOD ORANGE, FENNEL, AND BLACK OLIVES

Steps:

• 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. Sauté 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.

BRINED PORK CHOPS WITH FENNEL

Steps:

• Make the brine: Put salt, sugar, bay leaves, peppercorns, allspice and fennel seeds in a bowl. Whisk in 4 cups water to dissolve salt and sugar.
• Put pork chops in one layer in a glass or plastic container. Pour brine over to completely submerge chops. Cover and refrigerate for at least 2 hours, preferably longer, up to overnight. Remove chops from brine and pat dry. Discard brine.
• Cook the chops: Heat oven to 400 degrees. Set a wide, heavy skillet over high heat and add olive oil. When oil is wavy, add chops in one layer and let brown for about 3 minutes per side.
• Remove chops from pan and set aside. Reduce heat to medium-high and add sliced onion and fennel, stirring to coat with oil. Season with salt and pepper and cook, stirring, until beginning to color, about 5 minutes. Stir in garlic and crushed fennel seeds and turn off heat.
• Lay the chops on top of the onion-fennel mixture (alternatively, transfer all of it to a baking dish) and place pan, uncovered, in oven for 20 to 25 minutes, until the internal temperature of chops is 140 degrees.
• Remove chops and let rest for about 5 minutes. Transfer onion-fennel mixture to a platter and keep warm. Cut chops into 1/8-inch slices and add to platter. Sprinkle with parsley and garnish with fennel fronds. Serve with lemon wedges.

BRAISED PORK WITH FENNEL (CROCK POT)

Steps:

• Slice off root end of fennel and discard. Slice bulb and some of the green stems and leaves. Save some of the feathery leaves for garnish.
• In a large, heavy skillet, sear the pork in the oil over medium-high heat until it's brown all over, about 20 minutes. Transfer the pork to the crock pot.
• Pour off all but about 1 tablespoon of fat from the skillet and reduce the heat to medium-low.
• Sauté the onion and fennel until just a little golden. Transfer them to the crock pot.
• In a bowl, mix together the vinegar and Splenda. Pour the mixture over the pork. Add the tomatoes.
• In a bowl, mix together the broth and bouillon until the bouillon dissolves. Stir in the garlic, thyme, and red pepper. Pour this over the pork.
• Cover the crock pot, and cook on low for 6-8 hours.
• Remove the pork from the crock pot and place it on a serving platter. Using a slotted spoon, scoop out the vegetables and pile them around the pork. Cover the platter with foil and put it in a warm place.
• Turn crock pot to high and stir cornstarch mixture into liquid and heat until thickened slightly.
• Chop some of the fennel leaves and sprinkle over roast and veggies. Slice meat and serve with sauce.