Provençal Pork and Fennel Casserole with White Wine and Olives
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 800 g pork shoulder, diced
- 250 ml dry white wine
- 2 fennel bulb, finely sliced
- 1 onion, sliced
- 3 garlic cloves
- 200 g tinned chopped tomatoes
- 80 g green olives, pitted
- 4 fresh thyme sprigs
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 600 kcal
- Protein
- 42.1 g
- Carbohydrate
- 11.3 g
- of which sugars
- 9.1 g
- Fat
- 37.2 g
- of which saturates
- 11 g
- Fibre
- 5.9 g
- Salt
- 1.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and brown the pork in batches over a high heat, then set aside.
- 2
Add the onion and fennel to the pot and cook for 8 minutes until softened, then add the garlic and cook for 1 minute more.
- 3
Pour in the white wine and let it bubble for 2 minutes, then stir in the tinned tomatoes and thyme sprigs.
- 4
Return the pork to the pot, cover and simmer gently for 55-60 minutes, stirring occasionally, until tender.
- 5
Stir in the green olives and simmer, uncovered, for 5 more minutes.
- 6
Remove the thyme stalks before serving.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.