Certainly! Here’s a detailed and flavorful recipe for Pork, Potato, and Fennel Casserole, perfect for a hearty meal that’s slow-cooked to perfection in your crockpot. This dish combines tender pork shoulder with aromatic fennel, savory pancetta, and creamy potatoes, all infused with garlic, thyme, and a touch of white wine. It’s a comforting one-dish meal that’s ideal for family dinners or gatherings.
Pork, Potato, and Fennel Casserole
Preparation Time: 6 hours 30 minutes
Cooking Time: 8 hours
Total Time: 14 hours 30 minutes
Servings: 6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 1/2 lbs | Boneless pork shoulder |
| 1 sprig | Fresh thyme |
| 1 tsp | Fennel seeds |
| 2 cloves | Garlic, minced |
| 2/3 cup | Dry white wine |
| 2 | Fennel bulbs |
| 2 tbsp | All-purpose flour |
| 4 oz | Pancetta, diced |
| 3 tbsp | Olive oil |
| 2 | Onions, sliced |
| 2 lbs | New potatoes, halved |
| 1 1/2 tsp | Salt |
| 1/2 tsp | Black pepper |
| 2 | Lemons, zest of |
| 1/2 cup | Fresh parsley, chopped |
Instructions:
-
Marinate the Pork:
- In a large bowl, combine the pork shoulder, fresh thyme, fennel seeds, minced garlic, and dry white wine. Cover and marinate in the refrigerator for at least 6 hours, or preferably overnight.
-
Prepare the Ingredients:
- Remove the pork from the marinade, reserving the marinade. Pat the pork dry with paper towels. Reserve the fennel fronds for garnish. Cut the fennel bulbs into 6 sections each.
-
Cook the Pancetta:
- In a skillet over medium heat, cook the diced pancetta in 2 tablespoons of olive oil until the fat renders and the pancetta is crispy. Transfer the pancetta to the bottom of your crockpot using a slotted spoon.
-
Sauté Onions, Fennel, and Potatoes:
- In the same skillet with the remaining olive oil, add the sliced onions, fennel sections, and halved new potatoes. Sauté for about 5 minutes until the vegetables begin to soften.
-
Assemble the Casserole:
- Transfer the sautéed vegetables to the crockpot over the cooked pancetta.
-
Prepare the Pork:
- Dredge the marinated pork shoulder in all-purpose flour, shaking off any excess. In the same skillet used for vegetables, add the remaining tablespoon of olive oil. Brown the pork shoulder on all sides until nicely seared.
-
Combine and Cook:
- Once the pork is browned, add the reserved marinade to the skillet. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes.
-
Slow Cook:
- Transfer the pork and marinade mixture to the crockpot. Stir gently to combine all ingredients. Cover the crockpot and cook on low heat for 8 to 10 hours, or until the pork is tender and cooked through.
-
Serve:
- To serve, garnish the Pork, Potato, and Fennel Casserole with freshly grated lemon zest, minced garlic, chopped fresh parsley, and reserved fennel fronds.
This Pork, Potato, and Fennel Casserole is a delightful dish that offers a harmonious blend of flavors. The slow cooking process allows the pork to become incredibly tender while absorbing the aromatic essence of fennel and thyme. The addition of pancetta adds a savory depth, complemented by the creamy texture of potatoes. It’s a versatile meal that pairs beautifully with steamed vegetables such as carrots or green beans, offering a complete and satisfying dining experience.
Enjoy preparing this recipe for a special dinner or gathering, allowing the rich flavors to develop slowly and fill your kitchen with irresistible aromas. It’s sure to become a favorite for its comforting appeal and delightful taste combination. Perfect for those seeking a wholesome, hearty meal that’s as easy to prepare as it is delicious! 🍲
