SICILIAN PORK & FENNEL BAKE
PREP + COOK TIME 3 HOURS 40 MINUTES SERVES 8
250g piece speck, rind removed, cut into thin strips
2.3kg boneless pork shoulder, skin removed, excess fat trimmed
1 large onion (200g), halved, sliced thinly
2 medium fennel bulbs (600g), quartered, fronds reserved
3 celery stalks (450g), chopped coarsely
2 medium red capsicums (400g), cut into 4cm pieces
4 cloves garlic, crushed
½ teaspoon dried chilli flakes
½ cup (125ml) dry white wine
2 cups (500ml) chicken stock
400g can diced tomatoes
1 cup (120g) marinated green Sicilian olives, pitted
1 Preheat oven to 160°C/140°C fan.
2 Heat a 6.75 litre (27-cup) cast iron or another flameproof casserole dish over medium heat. Cook speak for 5 minutes, stirring occasionally, to render fat. Transfer speck with a slotted spoon to a large heatproof bowl. Increase heat to high; cook pork for 5 minutes on each side or until browned. Add to the speck in a bowl.
3 Add onion and fennel to dish with celery, capsicum, garlic and chilli flakes; cook, stirring, over high heat for 10 minutes or until vegetables are softened and golden.
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