Pork and fennel stew
Votes: 4
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 435, total fat 18 G., saturated fats G., proteins 30 G., carbohydrates 24 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 435, total fat 18 G., saturated fats G., proteins 30 G., carbohydrates 24 G., fiber G., cholesterol mg, sodium mg, sugar G.
The name of this thick, rich dish comes from the French word ragoûter – “to whet the appetite”Indeed, any stew, with or without meat, will whet your appetite with its house-filling aroma and mouth-watering appearance. Simmer a rich pork stew with mushrooms, fennel, and herbs in a wine-tomato sauce and savor its vibrant aroma and complex flavor. The type of wine you choose for the stew will also impact the dish's flavor, whether it offers a contrasting sweetness or is complemented by a pleasant tartness.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 boneless pork loins, 2.5cm thick (450g total), trimmed and cut into 0.5cm wide strips.
- 1 teaspoon fennel seeds
- Juice and zest of 1 lemon
- 3 tbsp. flour
- 5 tbsp chopped fresh parsley
- 3 tbsp. l. olive oil
- 1 cup chopped shallots
- 1 small fennel root, trimmed and chopped
- 2 tbsp tomato paste
- 300 g of chopped champignons
- 1.5 cups red or white wine
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Recipes with similar ingredients: pork, fennel bulb, champignon mushrooms, red wine, tomato paste, lemon zest, shallots, fennel seeds, parsley
Cooking the dish according to the recipe:
- Grind the fennel seeds in a spice grinder with 1 teaspoon of salt and 0.5 teaspoon of pepper, or chop with a knife. Transfer to a medium bowl and mix with the lemon juice and pork. Add the flour and stir to coat the meat. In another bowl, combine the lemon zest with 2 tablespoons of parsley.
- Heat a deep skillet or saucepan over high heat and add olive oil. Brown the pork in batches for 1 minute per side; transfer to a plate. Add the shallots, fennel root, remaining 3 tablespoons parsley, and salt to taste. Reduce heat and simmer until the greens are wilted, 2 minutes. Add the tomato paste and cook, stirring, for 3 minutes.
- Add the mushrooms, wine, and 1/2 cup water; scrape up any browned bits from the bottom of the pan. Cover and simmer over low heat until the fennel is tender, 12 minutes. Add the pork and heat through for 2 to 3 minutes. Season with salt and pepper, and top with lemon zest and parsley.
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