Popular
Latest From the Show
Pork Stew with Fennel Apricots
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 3 tablespoons EVOO Extra Virgin Olive Oil, divided
- 1 1/2-pound boneless pork butt (also called shoulder roast), cut into 2-inch pieces
- Salt and pepper
- 1 medium red onion, halved and thinly sliced
- 3 cloves of garlic, sliced
- 1 sprig oregano
- 2 anchovy fillets
- 1 large bulb fennel, stems and fronds trimmed off and bulb quartered lengthwise
- 3/4 cup dried apricots (about 4 ounces)
Yield
Serves: 4
Preparation
In a 6-quart Dutch oven, heat 2 tablespoons EVOO over medium heat. Working in batches, add the pork, season with salt and pepper and brown on all sides, about 5 minutes per batch. Transfer to a bowl.
Pour off the fat from the pan. Add the onion, garlic, oregano, anchovies and remaining tablespoon EVOO to the pan and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until softened, 8-10 minutes. Add 2 cups of water and bring to a boil over medium-high heat, stirring to scrape up any browned bits from the bottom of the pan. Add pork, fennel bulb and stems, and the apricots, season again and press a piece of parchment on top. Cover and cook over low heat until meat is very tender, about 1 1/2 hours. Discard the fennel stems, ladle the stew into large, shallow bowls and garnish with fennel fronds.