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Pork, Potato and Fennel Casserole
Pork, Potato and Fennel Casserole is a modern Irish recipe for a classic casserole of pork, potatoes, herbs and pancetta with onions in a white wine base that's finished with a topping of lemon zest, garlic, parsley and fennel fronds. The full recipe is presented here and I hope you enjoy this classic Irish version of: Pork, Potato and Fennel Casserole.
prep time
20 minutes
cook time
110 minutes
Total Time:
130 minutes
Serves:
5–6
Rating: 
Tags : Herb RecipesPork RecipesIrish Recipes
Pork, Potato and Fennel Casserole: An Irish recipe for a casserole of pork, potatoes, herbs and pancetta with onions in a white wine base that's finished with a topping of lemon zest, garlic, parsley and fennel fronds.
Ingredients:
675g small new potatoes
1/2kg lean pork, sliced into large chunks
1 tsp fresh thyme, chopped
1 tsp fennel seeds, crushed
2 garlic cloves, chopped
600ml dry white wine
seasoned plain flour, for dusting
115g piece of pancetta, cut into thin strips
3 tbsp virgin olive oil
2 onions, sliced
2 fennel bulbs
salt and freshly-ground black pepper, to taste
For the Topping:
1 1/2 tsp finely-grated lemon zest
1/2 garlic clove, finely chopped
2 tbsp fresh parsley, chopped
fennel fronds, chopped
Method:
Mix the pork pieces with the thyme, fennel seeds, garlic and wine in a non-reactive dish. Cover with clingfilm (plastic wrap) and set aside in the refrigerator to chill for at least 4 hours (over night is best), stirring occasionally during this time.
Remove the meat from the marinade (reserve the marinade) and pat dry then dust with the seasoned flour to coat.
Fry the pancetta in 1 tbsp of the oil in a heavy-based flameproof casserole dish. Cook until lightly browned then remove with a slotted spoon and set aside to drain on kitchen paper. Add the pork to the casserole in batches and fry until nicely browned all over. Remove with a slotted spoon and set aside as you cook the next batch.
Add the remaining oil to the pan and use to gently fry the onions for about 6 minutes, or until soft and beginning to brown. At this point stir in the reserved marinade, bring to a boil and cook for 2 minutes. Return the pork to the casserole and stir in the pancetta.
Season to taste, cover with a tight-fitting lid and cook gently on the hob (or in an oven pre-heated to 160°C) for 60 minutes.
Trim off the feathery fronds from the fennel (reserve these), then cut each bulb into 6 wedges. Add these to the casserole along with the potatoes (top up the liquid if needed). Cover the casserole and cook for about 35 minutes more, or until the meat and the vegetables are tender.
Combine all the topping ingredients in a small bowl and scatter over the surface of the casserole. Serve immediately.
