Slow-Roasted Pork Stew with Fennel, Tomatoes, and Olives

Directions

1. Preheat the oven to 330 F.
2. Peel the onions and slice into thin 1/4-inch wedges.
3. Wash and trim the fennel bulbs. Cut them in half and remove the core in a triangular wedge. Slice into thin 1/4-inch wedges and put with the onions.
4. Chop the meat and season well with salt and pepper. Heat a large braising pan over medium-high heat and add 3 tablespoons of olive oil to the bottom. Add one layer of pork to the pan. It should sizzle when it hits the pan. Sear the meat until it is golden brown and crisp on all sides, then remove to a large plate or bowl. Cook in batches, adding more olive oil as needed, until all the pork is cooked.
5. Add 2 tablespoons of olive oil to the pan. Add the onions, garlic, and fennel and saute until they are wilted, about 15 minutes. Add the white wine and reduce by half, about 5 minutes. Add the tomatoes, olives, bay leaves, and fennel seed and stir. Add the meat back to the pan and place in the oven, uncovered.
6. Roast until the juices are thick and the meat is tender, 2 to 3 hours. Turn the meat over after 1 hour. Add water, 1 cup at a time, if the juices evaporate before the meat is tender. (I had to add less than 1 cup). Adjust salt and pepper to taste.
7. Prepare Flat Bread according to the recipe linked below while the pork is roasting (or buy prepared flat bread to serve with the stew).
8. To serve, remove the bay leaves and spoon the pork and vegetables into flat bowls with some of the olives and juice. Garnish with the chopped parsley. Serve the Flat Breads on the side.