Braised Pork With Orange And Fennel Food

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BRAISED PORK WITH ORANGE AND FENNEL



Braised Pork with Orange and Fennel image

Categories     Pork     Braise     Quick & Easy     Orange     Fennel     Fall     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 18

1 (1 1/2-inch) piece cinnamon stick
1/2 teaspoon anise seeds
3 lb boneless pork shoulder, cut into 1 1/2-inch cubes
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 soy sauce
1/2 cup Chinese rice wine or medium-dry Sherry
2 1/2 cups low-sodium chicken broth (20 fl oz)
3 fennel bulbs (sometimes called anise), stalks cut off and discarded, then bulbs sliced lengthwise 1/4 inch thick
1/2 cup coarsely chopped fresh cilantro
Special Equipment
cheesecloth; kitchen string

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.

BRAISED PORK WITH ORANGE AND FENNEL



Braised Pork With Orange and Fennel image

Make and share this Braised Pork With Orange and Fennel recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 cinnamon stick
1/2 teaspoon anise seed
3 lbs boneless pork shoulder, cut into 1 1/2-inch cubes
1/4 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, smashed
4 slices peeled fresh ginger (1/2-inch-thick)
2 slices fresh orange zest
1 tablespoon sugar
1/2 cup soy sauce
1/2 cup medium-dry sherry
2 1/2 cups low sodium chicken broth (20 fl oz)
3 fennel bulbs, stalks cut off and discarded, then bulbs sliced lengthwise 1/4 inch thick
1/2 cup coarsely chopped fresh cilantro

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.

Nutrition Facts : Calories 736.9, Fat 51.3, SaturatedFat 16.7, Cholesterol 161.2, Sodium 1686.5, Carbohydrate 19.6, Fiber 4.4, Sugar 5.3, Protein 44.4

ORANGE-BRAISED FENNEL



Orange-Braised Fennel image

Provided by Sunny Anderson

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

1 tablespoon olive oil
3 fennel bulbs, trimmed and each cut into 6 wedges
1/2 cup chicken stock
1/2 cup fresh orange juice
2 cloves garlic, chopped
Salt and freshly ground black pepper

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 FENNEL



Braised Fennel image

Known more as a seasoning than as a meal, the bulb of the fennel can be turned into a flavorful, melt-in-your-mouth soft dish that will wow your guests.

Provided by Brian Genest

Time 55m

Yield 2

Number Of Ingredients 8

2 medium fennel bulbs
2 tablespoons butter
1 tablespoon minced garlic
1 teaspoon dried thyme
½ cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1 medium orange, zested and juiced
salt to taste

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.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 30.1 g, Cholesterol 33.6 mg, Fat 12.4 g, Fiber 9.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 789 mg, Sugar 9.5 g

BRAISED FENNEL WITH ORANGE



Braised Fennel With Orange image

Make and share this Braised Fennel With Orange recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

4 large fennel bulbs, each cut into 8 wedges (about 1 1/2 pounds)
1 tablespoon olive oil
2 teaspoons sugar
1 cup reduced-sodium fat-free chicken broth
1 tablespoon grated orange rind
1/3 cup fresh orange juice (about 1 orange)
2 teaspoons sherry wine vinegar
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons chopped fennel leaves

Steps:

  • Bring 2 quarts of water to a boil in a large saucepan. Add fennel wedges. Cook 5 minutes or until crisp-tender; drain.
  • Heat olive oil in a large nonstick skillet over medium-high heat. Add fennel wedges and sugar, and sauté 3 minutes.
  • Add chicken broth, orange rind, orange juice, vinegar, salt, and black pepper. Reduce heat, and simmer for 25 minutes or until liquid almost evaporates. Sprinkle with the fennel fronds.
  • Note: Leave enough of the root end intact so the fennel wedges hold together.

Nutrition Facts : Calories 85.8, Fat 2.6, SaturatedFat 0.3, Sodium 283.2, Carbohydrate 15.6, Fiber 5.5, Sugar 2.6, Protein 2.2

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



Braised Pork Ribs with Blood Orange, Fennel, and Black Olives image

Categories     Sauce     Olive     Pork     Side     Braise     Orange     Spring     Winter     Kosher     Simmer     Boil

Yield serves 6

Number Of Ingredients 12

3 pounds bone-in country-style pork ribs or shoulder chops
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
3 medium fennel bulbs, cut into thick wedges
3 cloves garlic, thinly sliced
1 cup peeled and chopped plum tomatoes, fresh or canned
1/2 cup freshly squeezed blood orange juice
1 teaspoon honey
1 cup pitted kalamata olives
1 bay leaf
1 wide strip of blood orange zest
2 tablespoons chopped fennel fronds for garnish

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.

BRAISED FENNEL WITH ONIONS AND PEPPERS



Braised Fennel With Onions and Peppers image

A delicious side dish to accompany roasted chicken, pork or fish. It also works well as a vegetarian entree with whipped potatoes. The original recipe is from Cooking Light and appeared in 1995. This is my tweaked version. Fennel, for those less familiar, is a bulb shaped vegetable that lots a little bit like a fat celery, with dill-type fronds, and a anise-licorice flavor.

Provided by justcallmetoni

Categories     Onions

Time 31m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
4 cups thinly sliced fennel bulbs (about 1/4-3/8 inch thick)
2 1/2 cups sliced onions (half moons)
1 cup red bell pepper, strips
3/4 cup fat free chicken broth or 3/4 cup water
1/4 teaspoon salt
1/4 teaspoon fennel seed
1/8 teaspoon fresh coarse ground black pepper
1 -2 garlic clove, minced
2 -3 tablespoons thinly sliced basil
1 1/2 tablespoons chopped fennel leaves

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
  • Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
  • Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

BRAISED PORK WITH FENNEL (CROCK POT)



Braised Pork With Fennel (Crock Pot) image

A crock pot recipe good enough for company. Diabetic friendly. Good with rice or mashed potatoes and some steamed carrots.

Provided by Outta Here

Categories     Pork

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 14

4 lbs pork shoulder
2 tablespoons olive oil
1 medium onion, peeled and sliced
1 fennel bulb
1 cup cider vinegar
3 tablespoons Splenda sugar substitute (or sugar, if not diabetic)
1 cup canned tomato, drained and diced
1 cup chicken broth
1 teaspoon chicken bouillon granule
2 garlic cloves, peeled and crushed
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes, to taste
2 tablespoons cornstarch, mixed with
2 tablespoons cold water

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.

Nutrition Facts : Calories 807.9, Fat 59.4, SaturatedFat 19.6, Cholesterol 214.8, Sodium 481.6, Carbohydrate 9.7, Fiber 2, Sugar 2.1, Protein 53.9

ORANGE-BRAISED FENNEL



Orange-Braised Fennel image

Serve this dish alongside our Roasted Wild Striped Bass.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 6

2 bulbs fennel, trimmed (1 1/2 pounds)
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 1/2 cups freshly squeezed orange juice (about 3 oranges)
Coarse salt and freshly ground pepper
1/2 cup dry white wine

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.

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