italian braised pork

what you need
2 tablespoons olive oil

1.5kg pork shoulder, rolled and tied

2 cloves garlic, crushed

1 medium brown onion (150g), chopped coarsely

½ small fennel bulb (100g), chopped coarsely

8 slices hot pancetta (120g), chopped coarsely

1 tablespoon tomato paste

½ cup (125ml) dry white wine

400g can whole tomatoes

1 cup (250ml) chicken stock

1 cup (250ml) water

2 sprigs fresh rosemary

2 large fennel bulbs (1kg), halved, sliced thickly

spice rub

1 teaspoon fennel seeds

2 teaspoons dried oregano leaves

½ teaspoon cayenne pepper

1 tablespoon cracked black pepper

1 tablespoon sea salt2 teaspoons olive oil

what to do

Preheat oven to 180°C/160°C fan forced. Heat oil in large flameproof casserole dish on stove top; cook pork, uncovered, until browned all over.Meanwhile, combine ingredients for spice rub in small bowl.Remove pork from dish; reserve 1 tablespoon of the oil in dish; discard remainder. Cook garlic, onion, chopped fennel and pancetta in same heated dish, stirring, until onion softens. Add paste; cook, stirring, 2 minutes.Meanwhile, rub pork with spice rub. Return pork to dish with wine, undrained tomatoes, stock, the water and rosemary; bring to the boil; cover. Transfer dish to oven; cook 1 hour. Add sliced fennel to dish; cover. Return dish to oven; cook 1 hour. Remove pork from dish; discard pork rind. Cover pork to keep warm.Meanwhile, cook braising liquid in dish, uncovered, over medium heat on stove top until thickened slightly. Serve sliced pork with sauce, and warm ciabatta bread, if desired