Italian Braised Pork - cooking recipe

Ingredients

2 tbsp olive oil
1 None pork shoulder (about 3 1/3 lbs), rolled and tied
2 cloves garlic, crushed
1 medium onion, coarsely chopped
1/2 small fennel bulb, coarsely chopped
8 slices hot pancetta, coarsely chopped
1 tbsp tomato paste
1/2 cup dry white wine
1 can (14 oz) diced tomatoes
1 cup chicken stock
2 sprigs fresh rosemary
2 large fennel bulbs, halved and thickly sliced
None None FOR THE SPICE RUB
1 tsp fennel seeds
2 tsp dried oregano leaves
1/2 tsp cayenne pepper
1 tbsp cracked black pepper
1 tbsp sea salt
2 tsp olive oil

Preparation

Preheat the oven to 350\u00b0F.
Heat oil in a Dutch oven on high heat. Cook pork until browned all over.
Meanwhile, combine ingredients for spice rub in small bowl.
Remove pork from pan. Reserve 1 tbsp of the oil in pan; discard remaining oil. Cook garlic, onion, chopped fennel and pancetta, stirring, until onion softens. Add tomato paste; cook, stirring, 2 mins.
Meanwhile, rub pork with spice rub.
Return pork to pan with wine, undrained tomatoes, stock, 1 cup water and rosemary; bring to a boil. Cover. Transfer to oven; cook 1 hour.
Add sliced fennel to pan; cover. Return to oven; cook 1 hour. Remove pork from pan; discard pork rind. Cover pork to keep warm.
Meanwhile, cook braising liquid in pan, uncovered, on medium heat on stove top until slightly thickened. Serve sliced pork with sauce.