Recipe

Stewed Pork Ribs With Fennel And Tomato Recipe

Add Step-by-Step Photos	Mbe / All my dishes 8 months, 2 weeks ago My favourite flavours of fennel and tomato together!! Serves 4 as a multi-course meal or 2 to 3 as a main course. Alternately you can add the ribs in largeer pieces then, when they're cooked, de-bone them and add the meat back to the sauce. Prep:15m Cook:120m Servings:4	Mbe
	fennel spicy tomato garlic anise

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Ingredients

1 Tbsp oil

1 lb pork ribs, cut to the size of your choice

1 tsp fennel seeds

1 tsp crushed dried chillies

1 tsp cracked black pepper

1 large onion, peeled and roughly chopped

5 cloves garlic, peeled and chopped

1 piece of lemon peel (use a vegetable peeler)

1 small can of tomatoes (approx 400gm)

400 ml water or stock

salt and sugar

Directions

In a frying pan, heat the oil on medium high and fry the pork ribs until beginning to colour.

Add the fennel, chillies, black pepper and stir to coat.

Add the onions and reduce the heat to medium.

Cook, stirring occasionally, until the onions are softened and beginning to colour, about 7 to 10 minutes.

Add the garlic, lemon peel, tomatoes, and water along with a healthy pinch of salt and sugar.

Cover loosely and allow to stew until the meat is tender, about 1 ½ hours.

Uncover and allow the sauce to reduce until nicely thick.

Correct the seasonings.

Serve with pasta or however you see fit.

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Comments

jim_julian 7 months, 1 week ago said:
This looks very interesting ... fennel, chilies, tomatoes, garlic, and lemon peel! It's on my list to try!

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Alterations

jim_julian 7 months ago said:
I tried this and it was EXCELLENT, made the following substitutions:

• 2" strips of pork chop vice the ribs
• generous amount of lemon zest instead of the peel
• 3 fresh tomatoes, chopped plus small can of tomato paste instead of the canned tomatoes
• 1.5 cups of sweet vermouth vice water/stock & sugar
• added 1/2 lb of sliced fresh mushrooms for the last 10 minutes of simmering
• served over linguine