Pork, Potato, and Fennel Casserole

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READY IN: 14hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place pork in a marinade of thyme, fennel seeds, garlic and wine for 6 hours or overnight.
  • Drain pork from marinade, reserving marinade, and pat pork dry.
  • Remove fronds from fennel and reserve; cut bulbs into 6 sections and set aside until needed.
  • Cook pancetta in 2 tbsp of the olive oil until the fat renders, then place pancetta in the bottom of crockpot.
  • In the remaining oil in pan, add onions, fennel, and potatoes and cook for 5 minutes.
  • Place vegetables into the crockpot.
  • Dredge pork in flour and shake away excess.
  • Add remaining 1 tbsp of olive oil to pan and cook pork until browned on all sides.
  • Add marinade to the pan, season with salt and pepper, bring to a boil and cook 2 minutes.
  • Place pork/marinade mixture into crockpot and stir everything together.
  • Cover and cook on low for 8-10 hours or until pork is tender and cooked through.
  • To serve, garnish with lemon zest, garlic, parsley, and fennel fronds before plating.
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