braised pork with fennel (slow cooker)

How To Make braised pork with fennel (slow cooker)

• 1

  Slice off root end of fennel and discard. Slice bulb and some of the green stems and leaves. Save some of the feathery leaves for garnish.
• 2

  In a large, heavy skillet, sear the pork in the oil over medium-high heat until it's brown all over, about 20 minutes. Transfer the pork to the slow cooker.
• 3

  Pour off all but about 1 tablespoon of fat from the skillet and reduce the heat to medium-low. Sauté the onion and fennel until just a little golden. Transfer them to the slow cooker.
• 4

  In a small bowl, mix together the vinegar and sugar. Pour the mixture over the pork. Add the tomatoes.
• 5

  In a bowl, mix together the broth and bouillon until the bouillon dissolves. Stir in the garlic, thyme, and red pepper. Pour this over the pork.
• 6

  Cover the slow cooker, and cook on low for 6-8 hours.
• 7

  Remove the pork from the slow cooker and place it on a serving platter. Using a slotted spoon, scoop out the vegetables and pile them around the pork. Cover the platter with foil and put it in a warm place.
• 8

  Turn slow cooker to high and stir cornstarch mixture into liquid and heat until thickened slightly. Taste for seasoning and add salt and pepper, if needed.
• 9

  Chop some of the fennel leaves and sprinkle over roast and veggies. Slice meat and serve with sauce.
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