HiDelight
Mon, Feb-16-09, 07:15
Try to buy real pork that has lots of fat and is not preinjected with stuff. Really look at the package a lot of Hormel and other brand name pork products have stuff in them even if they are unseasoned they are injected to put moisture in (I believe because they cut the fat off they think this helps?) . Try to buy locally unadulterated raised pork you will be thrilled with the results! This is very easy and is one of my husband's favorite dishes. If you love pork and fennel this is your dish!
Just take a big bowl toss together the following, cover and let it sit for about 30 min then put everything in a Dutch oven and slow cook at 280 for about 6 hours or crockpot it all day...low and slow on this one. no prebrowning just a bit of presoaking everything together before cooking and you want it nice and tender. It is so much better if you cook the day before and then heat it again and simmer a while before serving
2-3 lbs of either boneless country pork ribs (cut in 3 inch pieces) or what I like better is to go to an Asian butcher and get the back ribs cut so they are only 2 inches wide then cut them in 2 by 4 chunks at home
3 sliced fennel bulbs
1 head of garlic peeled pieces left whole
1/2 cup of good extra Virgin olive oil
1 tsp whole fennel seed
juice of a lemon
1 large can of whole Italian peeled plum tomatoes juice and all
1/4 lb really good smokey bacon cubed
salt (go easy taste and resalt later) and lots of fresh cracked pepper
if you cook this low and slow it should sweeten up but if you taste it at the end and it is still in need of a touch of sweet use honey or whatever sweetener you like just a touch to soften the acidic edge (I like it but a touch of sweetener helps sometimes)
this is very good served over spaghetti squash or with mashed cauliflower
I will try to post a picture later when I have it for leftovers :thup: seriously good food!
disclaimer
Please note: The internet is a huge place and I would never want to take anyone else's recipe and call it my own. I do not claim to have "developed" anything because I haven't! I make an honest effort to credit where credit is due. But in this case, I really do not know if anyone has made this the same way prior to me and have not researched it so do not hold it against me if someone else has published or posted elsewhere, thank you
Just take a big bowl toss together the following, cover and let it sit for about 30 min then put everything in a Dutch oven and slow cook at 280 for about 6 hours or crockpot it all day...low and slow on this one. no prebrowning just a bit of presoaking everything together before cooking and you want it nice and tender. It is so much better if you cook the day before and then heat it again and simmer a while before serving
2-3 lbs of either boneless country pork ribs (cut in 3 inch pieces) or what I like better is to go to an Asian butcher and get the back ribs cut so they are only 2 inches wide then cut them in 2 by 4 chunks at home
3 sliced fennel bulbs
1 head of garlic peeled pieces left whole
1/2 cup of good extra Virgin olive oil
1 tsp whole fennel seed
juice of a lemon
1 large can of whole Italian peeled plum tomatoes juice and all
1/4 lb really good smokey bacon cubed
salt (go easy taste and resalt later) and lots of fresh cracked pepper
if you cook this low and slow it should sweeten up but if you taste it at the end and it is still in need of a touch of sweet use honey or whatever sweetener you like just a touch to soften the acidic edge (I like it but a touch of sweetener helps sometimes)
this is very good served over spaghetti squash or with mashed cauliflower
I will try to post a picture later when I have it for leftovers :thup: seriously good food!
disclaimer
Please note: The internet is a huge place and I would never want to take anyone else's recipe and call it my own. I do not claim to have "developed" anything because I haven't! I make an honest effort to credit where credit is due. But in this case, I really do not know if anyone has made this the same way prior to me and have not researched it so do not hold it against me if someone else has published or posted elsewhere, thank you