Lucanian Pork And Fennel Stew
Lucanian Pork and Fennel Stew is a traditional dish from the Basilicatan (Lucanian) cuisine, known for its rich flavors and hearty ingredients.
Ingredients
- 2 lbs pork shoulder, cut into chunks
- 2 fennel bulbs, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1/2 cup white wine
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the pork chunks and brown on all sides, then remove from the pot and set aside.
- Add the onion, fennel, and garlic to the pot, and sauté until softened.
- Pour in the white wine and let it simmer for a few minutes.
- Return the pork to the pot, add the diced tomatoes and chicken broth, then season with salt and pepper.
- Cover and let it simmer for 2 hours, stirring occasionally.
- Once the pork is tender and the stew has thickened, it's ready to serve.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 20g
- Protein
- 25g
- Fat
- 15g
Supplies
Large pot Stirring spoon Cutting board Knife
Tools
Chef's knife Measuring cups Measuring spoons
Serving suggestions
Serve the Lucanian Pork and Fennel Stew with crusty bread or over creamy polenta for a complete meal.
Tips & tricks
For an extra depth of flavor, you can add a splash of balsamic vinegar to the stew before serving.
Cost
$20