It is full-swing Fall here in Milwaukee and I am full-swing into my autumn comfort foods. Slow-braised pork combined with apples and fennel does it for me. You really can't beat that combination for a meal on an October night.
Peeled and cored Granny Smith apples are the apple of choice. They are crisp and hearty and will hold up well in an hour-long simmer. Fennel pairs well with Granny Smiths and after a long stew, the fennel softens up, like onions, and flavors the broth. It really emits the essense of autumnal weather.
You will need:
- 3 lb pork butt, cut into 1" cubes
- 3 tablespoons vegatable oil
- 1 fennel bulb
- 2 medium onions, diced
- small head of cabbage, chopped
- 1 cup of apple cider
- 3 cups chicken broth
- 3 Granny Smith apples, peeled, cored, and chopped
- 2 bay leaves
- 2 sprigs of rosemary
- 2 sprigs of parsley
- salt and pepper