APRICOT PORK STEW Makes 4 servings.
3/4 cup dried apricots
2 anchovy fillets
3 cloves garlic, sliced
Salt and Pepper
3 tbs oil
1 bulb fennel, stems and fronds trimmed off and bulb quartered lengthwise
1 sprig oregano
1 onion, halved, thinly sliced
1 1/2 pounds boneless pork shoulder roast, cut into pieces
In a pot or Dutch oven, heat 2 tbs oil. Add pork, season with salt and pepper and brown on all sides, transfer to a bowl. Pour off fat. Add onion, garlic, oregano, anchovies, and remaining oil to pan, season with salt and pepper. Cover cook until softened. ADD 2 cups water, bring to a boil, stirring to scrape up any browned bits from bottom of pan. Add pork, fennel bulb and stems and apricots, season again and press a piece of parchment on top. Cover cook until meat is very tender, 1 1/2 hours. Discard fennel stems, ladle stew into bowls, garnish with fennel fronds, then SERVE...
__._,_.___
MARKETPLACE
.
__,_._,___
