Pork stew with fennel


  • 1 kg of pork loin
  • 600 g chopped fennel
  • 150g pancetta
  • 2 teaspoon(s) of fennel seeds
  • 2 stalks of celery
  • 8 peeled garlic cloves
  • 2 chopped onions
  • 2 teaspoon(s) of thyme
  • 2 teaspoon(s) of rosemary
  • 15 sage leaves
  • 25 cl of white wine
  • 70 cl to 1 l of carrot and turnip broth
  • 15 cl of liquid cream
  • 60 g grated grana padano
  • 600 g pappardelle
  • the zest of 1 lemon

  • salt and pepper

  • olive oil


  1. Preheat the oven to 160°C.

  2. Cut the loin (without bones) into pieces. Add salt and pepper. Heat a drizzle of olive oil over high heat in a casserole dish and sear the pieces on each side. Reserve. Grill the pancetta cut into bacon pieces in the same casserole dish, set aside.

  3. Brown the fennel seeds, celery pieces, garlic, onions and fennel in the fat of the pancetta for 5 minutes. Add the chopped herbs. Deglaze with white wine and continue cooking for 2 minutes.

  4. Return the loin and pancetta to the casserole and cover halfway with the broth. Bake for 3 hours. Check that there is still liquid in the casserole, if not add a little water.

  5. Shred the pieces of loin when they come out of the oven, then put them back in the broth. Reduce over high heat as necessary. Add the cream, grana padano and serve with al dente pappardelle and lemon zest.

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