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.

Lucanian Pork And Fennel Stew

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

  1. Heat olive oil in a large pot over medium heat.
  2. Add the pork chunks and brown on all sides, then remove from the pot and set aside.
  3. Add the onion, fennel, and garlic to the pot, and sauté until softened.
  4. Pour in the white wine and let it simmer for a few minutes.
  5. Return the pork to the pot, add the diced tomatoes and chicken broth, then season with salt and pepper.
  6. Cover and let it simmer for 2 hours, stirring occasionally.
  7. 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