In Praise Of The Braise

Savour a winter wonderland of casseroles and curries from around the globe.

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.