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Braised Pork Spare Rib Stew with Fennel Recipe

Ingredients

How to make it

  • Wash all vegetables thoroughly. For the celery root, wash roughly, then cut off the outside layer of skin. Wash once more.
  • Wash all vegetables thoroughly. For the celery root, wash roughly, then cut off the outside layer of skin. Wash once more.
  • Heat about 3 tbsp. olive oil (enough to coat onions completely) in a covered
  • casserole/stew dish, about 5" deep and 12" diameter.
  • Over medium heat, saute garlic and onions until onions have started to become translucent, about 2 minutes. Add carrots, celery root, and fennel and cook, stirring occasionally, for another 6 minutes. Add mushrooms, salt and pepper to taste, and cook 1 more minute, then transfer vegetables into a bowl and set aside.
  • Rinse pork chops to clean off blood, and cut into serving-sized pieces (about 4-5 ribs per piece). In the vegetable pan over medium-high heat, brown all sides of each rib, about 3 at a time, trying to render some of the fat from the rib
  • When each rib is braised (browned), layer the meat and vegetables in the stew pan, and add stock to about 1" up the side. Place in 350'F oven. Cook for about 1 hour, or until the meat falls off bones.

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The Cook

xane Ann Arbor, MI

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