1 1/2-2lb (680-900 g) pork from the shoulder or leg, off the bone
1/2pt (280 ml) Albarino (or other fruity dry white wine)
2-3 cloves of garlic, peeled and finely chopped
onion, peeled and sliced
tbsp olive oil
1 tbsp flour (optional)
3 small fennel bulbs (or 1 large one)
1 dozen black or green olives (optional)
1 green pepper, seeded and sliced (optional)
good pinch of saffron threads, soaked in warm water for 20 minutes
salt pepper
1-2 lb (455-900 g) new potatoes (optional)
1-2 tbsp flat-leaved parsley, roughly chopped
1/2pt (280 ml) Albarino (or other fruity dry white wine)
2-3 cloves of garlic, peeled and finely chopped
onion, peeled and sliced
tbsp olive oil
1 tbsp flour (optional)
3 small fennel bulbs (or 1 large one)
1 dozen black or green olives (optional)
1 green pepper, seeded and sliced (optional)
good pinch of saffron threads, soaked in warm water for 20 minutes
salt pepper
1-2 lb (455-900 g) new potatoes (optional)
1-2 tbsp flat-leaved parsley, roughly chopped
method
1. cut the meat into 2 in/5 cm cubes and put them in a bowl. Pour on the wine and mix in the garlic.
2. Cover and marinate for at least 4 hours, or overnight if more convenient.
3. Fry the onion in the olive oil in a frying pan until just wilting and push to one side.
4. Drain and dry the meat, reserving the marinade. Dust the meat with flour if you like and fry until browned all over.
5. Trim the fennel, cutting small bulbs in half, or a large one into six pieces.
6. Spread the onion over the bottom of a casserole or soaked clay pot, put the meat on top and tuck the fennel around it. If using the olives and pepper, put them in.
7. Deglaze the pan with the marinade and, when it is bubbling, stir in the saffron.
8. Pour the liquid over the meat, cover and cook in a low oven for 2-3 hours at 170°C/325°F, gas mark 3. Season towards the end of cooking time.
2. Cover and marinate for at least 4 hours, or overnight if more convenient.
3. Fry the onion in the olive oil in a frying pan until just wilting and push to one side.
4. Drain and dry the meat, reserving the marinade. Dust the meat with flour if you like and fry until browned all over.
5. Trim the fennel, cutting small bulbs in half, or a large one into six pieces.
6. Spread the onion over the bottom of a casserole or soaked clay pot, put the meat on top and tuck the fennel around it. If using the olives and pepper, put them in.
7. Deglaze the pan with the marinade and, when it is bubbling, stir in the saffron.
8. Pour the liquid over the meat, cover and cook in a low oven for 2-3 hours at 170°C/325°F, gas mark 3. Season towards the end of cooking time.
serving amount
serves 6
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