Pork, Fennel & Prune Stew
If you don’t own a slow cooker, I’m sorry. This recipe is from a book called ‘Slow Cooker Revolution’, and it is absolutely revolutionary.
If you need to adapt for a regular stove it’s fine, just cook it on the stove top for 3 hours. It is important that it’s cooked for ages because it’s a fatty cut of meat (yum!)
- 500g leeks, white and light green parts only, halved lengthwise, sliced .5 inch thick, and washed thoroughly
- 3 garlic cloves, minced
- 2 glugs vegetable oil
- 1.5 cups/glasses full of chicken broth
- 1/2 cup brandy
- 2 spoonfuls tapioca powder (you'll need to go to a health food store for this one if you live in Belgium. If you live in the US minutes tapioca is fine)
- 2 bay leaves
- 500g boneless pork butt, cut into 3 cm chunks
- 500g carrots, peeled, halved lengthwise, and sliced 1 inch thick
- 1 fennel bulb, tops discarded, halved, and sliced
- 1.5 cups prunes, quartered
- .5 cups heavy cream
- 2 spoonfuls minced tarragon
- 1 spoonful fresh squeezed lemon juice
- Sautee leeks, garlic, and oil in a pan, stirring occasionally on low heat until leeks are softened. Transfer to slow cooked.
- Stir in broth, brandy, tapioca, and bay leaves. Season pork with salt and pepper and nestle into slow cooker. Cook on low for 9-11 hours, or on high for 5-7 hours.
- 20 minutes before you are ready to eat, steam carrots and fennel on the stovetop. When tender, put into the slow cooker.
- Add in prunes and cream, and let sit until the time is up. Season with salt and pepper and a squeeze of lemon juice just before serving.