Pork, fennel and sweet potato stew

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Pork, fennel and sweet potato stew
Pork, fennel and sweet potato stew

Serves 4


2 tbsp olive oil
450g boneless pork shoulder, cut into 4cm
chunks
1 tbsp fennel seeds, crushed
Salt and black pepper
2 garlic cloves, crushed
1.5l chicken stock
6 fresh thyme sprigs
2 large sweet potatoes, cut into two-inch
pieces
2 small fennel bulbs, chopped


To serve:

Thyme leaves, chopped
Fennel fronds, chopped
Crusty bread


  1. Heat the oil in a large casserole dish over a medium-high heat. Season the pork with the fennel seeds and some salt and pepper.
  2. Cook the pork for 8-10 minutes, turning occasionally, until golden brown on all sides. Add the garlic and cook for 30 seconds.
  3. Add one litre of the stock and thyme sprigs and bring to a boil. Reduce to a simmer and cook for 1½ hours, covered, until the pork is fork-tender.
  4. Add the sweet potatoes and fennel bulbs and as much additional stock as is needed to cover. Cook, uncovered, for a further 15-20 minutes until the pork is very tender and the vegetables are soft. Remove the thyme sprigs.
  5. Divide between serving bowls and top with the thyme leaves and fennel fronds. Serve with crusty bread.

Per serving:413kcals, 12.5g fat (2.6g saturated), 42.5g carbs,1.7g sugars, 34.1g protein, 8.9g fibre, 1.386g sodium.