Braised Pork With Fennel Crock Pot Food

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ROAST LOIN OF PORK WITH FENNEL



Roast Loin of Pork with Fennel image

Provided by Ina Garten

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 11

2 cloves garlic, minced
Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup Dijon mustard
1 (3-pound) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes (red or white-skinned), cut in quarters
2 yellow onions, thickly sliced
4 tablespoons good olive oil
4 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 425 degrees F.
  • With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
  • Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

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 FENNEL (SLOW COOKER)



Braised Pork With Fennel (Slow Cooker) image

Similar to sauerbraten without the overnight marinating. Pork maybe sliced in chunks or shredded before serving with sauce. I serve with boiled potatoes and steamed carrots.

Provided by Mikekey *

Categories     Pork

Time 6h30m

Number Of Ingredients 15

4 lb pork shoulder roast (boneless and tied)
2 Tbsp olive oil
1 medium yellow onion, peeled and sliced
1 large fennel bulb
1 c apple cider vinegar
3 Tbsp sugar
1 can(s) (15 oz) diced tomatoes, drained
1 c chicken broth
1 tsp chicken bouillon granules (or 1 bouillon cube, crumbled)
2 clove garlic, peeled and crushed
1/2 tsp dried thyme
1/2 tsp red pepper flakes
3 Tbsp cornstarch
3 Tbsp cold water
salt and pepper, to taste

Steps:

  • 1. 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.
  • 2. 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 slow cooker.
  • 3. 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 slow cooker.
  • 4. In a small bowl, mix together the vinegar and sugar. Pour the mixture over the pork. Add the tomatoes.
  • 5. 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.
  • 6. Cover the slow cooker, and cook on low for 6-8 hours.
  • 7. Remove the pork from the slow cooker 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.
  • 8. Turn slow cooker to high and stir cornstarch mixture into liquid and heat until thickened slightly. Taste for seasoning and add salt and pepper, if needed.
  • 9. Chop some of the fennel leaves and sprinkle over roast and veggies. Slice meat and serve with sauce.

BRAISED PORK SHOULDER



Braised Pork Shoulder image

Provided by Anne Burrell

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

Steps:

  • Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
  • Preheat the oven to 375 degrees F.
  • Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
  • Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
  • Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
  • Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
  • After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
  • Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
  • Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
  • Slice the pork and serve with onions, fennel and juices.
  • Wine Pairing Suggestion: Pinot Grigio

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

ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES



One-pot roast pork chops with fennel & potatoes image

Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 8

2 potatoes , cut into 8 wedges
1 fennel bulb , cut into 8 wedges
1 red pepper , halved, deseeded and cut into 8 wedges
4 thyme sprigs
4 garlic cloves , unpeeled
1 tbsp sundried tomato paste
300ml hot chicken stock
4 bone-in pork loin chops

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
  • Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

Nutrition Facts : Calories 655 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.54 milligram of sodium

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

SPICY CHINESE PORK FOR THE CROCK POT



Spicy Chinese Pork for the Crock Pot image

This pork comes out tender and delicious, and the sauce has a great combo of sweet and spicy flavors. This is great with fried rice or just plain white rice. (I used a 5 quart crock pot for this recipe) Enjoy!

Provided by Midwest Maven

Categories     < 4 Hours

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 lbs pork tenderloin, cut in bite sized chunks
12 ounces fresh button mushrooms, quartered
1 cup leek, thinly sliced (washed well first, as they can be sandy)
2 cups carrots, cut into rounds (I like to cut them on the bias to look pretty & you don't need to peel them)
2 (8 ounce) cans water chestnuts, sliced
1 tablespoon garlic, minced
1/2 cup orange marmalade
1/2 cup chili sauce
1/8 cup hoisin sauce
1/4 cup dry sherry
1/4 cup soy sauce
1 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Heat 2 tablespoons oil in a large skillet over med/high heat.
  • Saute the tenderloin chunks quickly for about 5 minutes(watching them closely to not burn the outsides of the meat) to get some color on them. This will get rid of a little fat and liquid from the meat as well.
  • With a slotted spoon, scoop out the meat and place in your slow cooker, discard any fat or liquid from the meat cooking.
  • Add the mushrooms, leeks, carrots, water chestnuts, and garlic to your slow cooker also.
  • In a medium sized bowl, whisk together the orange marmalade, chili sauce, hoisin sauce, dry sherry, soy sauce, and crushed red pepper.
  • Pour sauce mixture over the ingredients in the slow cooker, and stir to coat everything well.
  • Cover with lid, put your slow cooker on High and cook for 2 1/2 hours.
  • After 2 1/2 hours, mix the cornstarch and water in a small cup until smooth, and add it to the mixture in your slow cooker.
  • Stir for a couple minutes, until you see the sauce thicken slightly, then close lid again and let cook on High for another 30 minutes.

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