Feed MeStep 01
Heat the oil in a large frying pan and fry the pork until golden brown all over then remove and set aside.
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Cooking Heat: Hob (Low simmer)
Pork and Fennel Casserole
A Mediterranean one-pot of golden pork shoulder, crisp chorizo and soft fennel braised with lemon, chickpeas and green olives and finished with parsley.
Time
2 hrs 20 minServes
4Cooking Heat
Hob (Low simmer)Calories
520 kcal per serving
2 hrs 20 minServes
4Cooking Heat
Hob (Low simmer)Calories
520 kcal per serving
Protein
38gFat
26gCarbs
28g
38gFat
26gCarbs
28g
Preparation Lab
Step 02
Fry the chorizo until crisp around the edges then remove and set aside.
Step 03
Reduce the heat to medium and soften the onion and fennel for 5 minutes.
Step 04
Return the pork and chorizo to the pan and pour over the stock with the lemon juice and zest. Cover and cook gently for 2 hours until the pork is very tender.
Step 05
Add the chickpeas and olives and cook for a further 15 minutes then stir through the parsley and serve with wilted spinach.
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