1kg diced shoulder of pork
2 tbsp olive oil
1 tsp salt
1 tsp cracked black pepper
1 tbsp fennel seeds
4 cloves of garlic
300ml red wine
400g tin of chopped tomatoes
2 bulbs of fennel cut into 1/4’s
Preheat the oven at 160°C
Preheat a large non-stick pan.
Add in a drizzle of olive oil, then add the pork into the pan.
Cook the pork until golden, then add the salt and pepper, fennel seeds, garlic and shallots, then mix together.
Pour in the wine and chopped tomatoes, and mix until all the ingredients are covered in liquid
Top with the quarters of fennel and pour in the water
Put the lid on top of the pan and place in the oven to cook for 2 hours or until the pork is tender.