Braised Pork with Orange and Fennel

Each time I receive fennel in my box, I get excited to make this dish.  It is one of my favorites for many reasons.  First, it is easy to make, with little prep time and only a few minutes spent over the stove.  You still need to allow time for it to braise, but the good news is that the oven does all the hard work.  Secondly, I love slow cooked meats.  They are juicy, melt in your mouth good.  Super comfort food.  Finally, this dish does a good job at featuring the fennel without it being too overpowering. My initial concern with fennel in the past was that the licorice like flavor was too strong for me.  Many of the recipes I had found were created around that flavor profile.  What is great about this dish is that, even if you are not a fan of fennel, you will still be a fan of this dish.


1 (1 1/2 inch) piece cinnamon stick

1/2 teaspoon fennel seeds

3 lb boneless pork shoulder

1/4 teaspoon salt

3/4 teaspoon black pepper

2 tablespoons vegetable oil

1 large onion, chopped

4 garlic cloves, smashed

4 (1/2-inch-thick) slices peeled fresh ginger, smashed

2 (4-by 1-inch) strips fresh orange zest

1 tablespoon sugar

1/2 cup low sodium soy sauce

1/2 cup medium-dry Sherry

2 1/2 cups low-sodium chicken broth

3 fennel bulbs, stalks cut off and discarded, then bulbs slices lengthwise 1/4 inch thick

1/2 cup coarsely chopped fresh cilantro

Special equipment needed; kitchen string


Put oven rack in lower third of oven and preheat oven to 350 degrees F.

Wrap cinnamon stick and fennel 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 6-8 quart heavy pot over moderately high heat until hot but not smoking.  Then brown pork, turning, about 4 minutes.  Transfer to bowl when browned.

Cook onion and garlic in same pot, over medium heat, stirring, until golden, 3-5 minutes.  Add ginger, zest, sugar and cook, stirring, 1 minute.  Stir in soy sauce, sherry, 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, 30-4o minutes.  Discard cheesecloth bag.  Stir in cilantro.

Recipe slightly adapted from Gourmet Magazine via

Because this recipe yields 6 servings, it is an excellent dish to make for company.  It is easy to make ahead of time and reheats well.  Or, if you are a fan of leftovers, it is a great option to make over the weekend and pack for lunches during the week.  I like to serve this dish over a bed of Basmati rice.  I always make my rice in a rice cooker.  It is low maintenance and assures that it comes out perfect every time.  Adding a side of steamed broccoli or asparagus is a good way to get in some extra greens as well.

This meal is hardy and delicious.  The flavors are subtle yet complex.  It is a great way to introduce yourself to a new vegetable that you may not otherwise pick up at the market.  So go ahead and give fennel a chance :)


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5 thoughts on “Braised Pork with Orange and Fennel

  1. Koko says:

    Nice lighting Heather!

  2. This sounds amazing- I’m putting it on my “to-cook” list. Thanks for sharing!

    • inherchucks says:

      Thanks! It’s a good one. Looking at your blog I have found some yummy things I will have to try as well. Especially the sweet potato stuffing. This one might just have to make an appearance at our Christmas feast this year! Thanks for the follow. Excited to swap more recipes in the future :)

  3. […] did get an awesome fennel recipe from In Her Chucks for Braised Pork with Orange and Fennel.  This is looking like a mandatory food for the weekend.   […]

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