Best 9 Braised Pork With Orange And Fennel Recipes

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Braised pork with orange and fennel is a classic dish that is both flavorful and comforting. The pork shoulder is braised in a mixture of orange juice, fennel, garlic, and onion, creating a rich and savory sauce. The oranges add a touch of sweetness, while the fennel provides a subtle anise flavor. This dish is perfect for a special occasion or a casual weeknight meal.

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BRAISED PORK WITH ORANGE AND FENNEL



Braised Pork with Orange and Fennel image

Categories     Pork     Braise     Quick & Easy     Orange     Fennel     Fall     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 18

1 (1 1/2-inch) piece cinnamon stick
1/2 teaspoon anise seeds
3 lb boneless pork shoulder, cut into 1 1/2-inch cubes
1/4 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, smashed
4 (1/2-inch-thick) slices peeled fresh ginger, smashed
2 (4- by 1-inch) strips fresh orange zest
1 tablespoon sugar
1/2 cup soy sauce
1/2 cup Chinese rice wine or medium-dry Sherry
2 1/2 cups low-sodium chicken broth (20 fl oz)
3 fennel bulbs (sometimes called anise), stalks cut off and discarded, then bulbs sliced lengthwise 1/4 inch thick
1/2 cup coarsely chopped fresh cilantro
Special Equipment
cheesecloth; kitchen string

Steps:

  • Put oven rack in lower third of oven and preheat oven to 350°F.
  • Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
  • Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
  • Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour.
  • Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.

ORANGE-BRAISED FENNEL



Orange-Braised Fennel image

Serve this dish alongside our Roasted Wild Striped Bass.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 6

2 bulbs fennel, trimmed (1 1/2 pounds)
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 1/2 cups freshly squeezed orange juice (about 3 oranges)
Coarse salt and freshly ground pepper
1/2 cup dry white wine

Steps:

  • With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
  • Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.

ORANGE-BRAISED FENNEL



Orange-Braised Fennel image

Provided by Sunny Anderson

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

1 tablespoon olive oil
3 fennel bulbs, trimmed and each cut into 6 wedges
1/2 cup chicken stock
1/2 cup fresh orange juice
2 cloves garlic, chopped
Salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.

BRAISED PORK WITH ORANGE AND FENNEL



Braised Pork With Orange and Fennel image

Make and share this Braised Pork With Orange and Fennel recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 cinnamon stick
1/2 teaspoon anise seed
3 lbs boneless pork shoulder, cut into 1 1/2-inch cubes
1/4 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, smashed
4 slices peeled fresh ginger (1/2-inch-thick)
2 slices fresh orange zest
1 tablespoon sugar
1/2 cup soy sauce
1/2 cup medium-dry sherry
2 1/2 cups low sodium chicken broth (20 fl oz)
3 fennel bulbs, stalks cut off and discarded, then bulbs sliced lengthwise 1/4 inch thick
1/2 cup coarsely chopped fresh cilantro

Steps:

  • Put oven rack in lower third of oven and preheat oven to 350°F
  • Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
  • Pat pork dry and sprinkle with salt and pepper.
  • Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
  • Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes.
  • Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag.
  • Braise mixture, covered, in oven 1 hour.
  • Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.

Nutrition Facts : Calories 736.9, Fat 51.3, SaturatedFat 16.7, Cholesterol 161.2, Sodium 1686.5, Carbohydrate 19.6, Fiber 4.4, Sugar 5.3, Protein 44.4

FENNEL AND ORANGE COMPOTE WITH PAN-ROASTED PORK



Fennel And Orange Compote With Pan-Roasted Pork image

Provided by Mark Bittman

Categories     dinner, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

4 boneless pork chops, 1 to 1 1/2 pounds
Salt and freshly ground black pepper to taste
4 tablespoons extra virgin olive oil
Juice of one lemon
1 bulb fennel, one pound or more
2 navel oranges, peeled
1 medium onion, peeled
1 tablespoon fresh rosemary, or 1 teaspoon dried
1 1/2 cups orange juice

Steps:

  • Sprinkle pork chops with salt and pepper, and marinate them on a plate with 2 tablespoons of the olive oil and the lemon juice. Heat oven to 500 degrees.
  • Trim fennel, reserving some of the dill-like fronds. Cut the fennel, oranges and onion into 1/8- to 1/4-inch slices.
  • Place remaining olive oil in an 8-inch skillet or saucepan that is at least 4 inches deep. Place half the fennel in the skillet, then top with half the orange, the onion and the rosemary. Sprinkle with salt and pepper, then top with the remaining fennel and orange. Pour in the juice, and add more salt and pepper.
  • Bring to a boil on top of the stove, and cook over fairly lively heat, pressing the solids down into the liquid from time to time. When the mixture is no longer swimming in juice but not yet dry, it is done. Hold it at minimum heat while you finish the pork chops.
  • Just before you judge the compote to be done, heat an ovenproof skillet over high heat for 3 or 4 minutes. Add the pork chops with their marinade, and immediately transfer the skillet to the oven (if you have a powerful vent, you can pan-grill the chops on top of the stove). Roast 2 minutes, then turn and roast 2 to 3 minutes more, or until the chops are done.
  • Serve chops on a bed of the compote. Mince the reserved fennel fronds, and use as a garnish.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 652 milligrams, Sugar 12 grams, TransFat 0 grams

BRAISED FENNEL WITH ORANGE



Braised Fennel With Orange image

Make and share this Braised Fennel With Orange recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

4 large fennel bulbs, each cut into 8 wedges (about 1 1/2 pounds)
1 tablespoon olive oil
2 teaspoons sugar
1 cup reduced-sodium fat-free chicken broth
1 tablespoon grated orange rind
1/3 cup fresh orange juice (about 1 orange)
2 teaspoons sherry wine vinegar
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons chopped fennel leaves

Steps:

  • Bring 2 quarts of water to a boil in a large saucepan. Add fennel wedges. Cook 5 minutes or until crisp-tender; drain.
  • Heat olive oil in a large nonstick skillet over medium-high heat. Add fennel wedges and sugar, and sauté 3 minutes.
  • Add chicken broth, orange rind, orange juice, vinegar, salt, and black pepper. Reduce heat, and simmer for 25 minutes or until liquid almost evaporates. Sprinkle with the fennel fronds.
  • Note: Leave enough of the root end intact so the fennel wedges hold together.

Nutrition Facts : Calories 85.8, Fat 2.6, SaturatedFat 0.3, Sodium 283.2, Carbohydrate 15.6, Fiber 5.5, Sugar 2.6, Protein 2.2

BRAISED PORK IN ORANGE SAUCE (CARNE DE PUERCO A LA NARANJA)



Braised Pork in Orange Sauce (Carne de Puerco a la Naranja) image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 17

3 pounds boned pork shoulder, cut in 1-inch cubes
2 tablespoons vegetable cooking oil
2 tablespoons caramel coloring (see recipe)
3 cloves garlic, peeled and crushed
6 green onion or scallion tops, sliced on the diagonal
Peel of 1 orange, white part discarded, cut in thin juliennes
Peel of 1/2 lemon, white part discarded, cut in thin juliennes
Juice of 1/2 lemon
2 cups of freshly squeezed orange juice
1 3-inch stick cinnamon
1/2 teaspoon freshly ground allspice
1 sprig fresh thyme, or 1/4 teaspoon dried thyme
2 bay leaves
Freshly ground black pepper to taste
1/2 teaspoon salt, or to taste
1 tablespoon flour, mixed with 3 tablespoons fresh orange juice
Unpeeled orange slices or wedges for garnish

Steps:

  • Heat oil in a large pot, add pork cubes and saute over medium-high heat until cubes start to brown, about 10 minutes. The cubes may give off a lot of water; if so, continue cooking and stirring until water evaporates. Add caramel coloring and continue cooking and stirring until pieces are a rich brown. Do not let caramel coloring burn.
  • Add all the remaining ingredients except the flour and orange juice paste. Stir to mix well. Then add flour paste and mix well so there are no lumps in the sauce. Lower heat to barely simmering, cover pan and leave to cook 1 hour or longer, until pork cubes are tender and sauce is thick and unctuous.
  • Serve immediately, removing bay leaves, cinnamon stick and fresh thyme sprig. Garnish with thin slices of unpeeled orange or orange wedges, and serve with rice and beans, and West Indian vegetables, such as yams, yautia and malanga.

BRAISED PORK RIBS WITH BLOOD ORANGE, FENNEL, AND BLACK OLIVES



Braised Pork Ribs with Blood Orange, Fennel, and Black Olives image

Categories     Sauce     Olive     Pork     Side     Braise     Orange     Spring     Winter     Kosher     Simmer     Boil

Yield serves 6

Number Of Ingredients 12

3 pounds bone-in country-style pork ribs or shoulder chops
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
3 medium fennel bulbs, cut into thick wedges
3 cloves garlic, thinly sliced
1 cup peeled and chopped plum tomatoes, fresh or canned
1/2 cup freshly squeezed blood orange juice
1 teaspoon honey
1 cup pitted kalamata olives
1 bay leaf
1 wide strip of blood orange zest
2 tablespoons chopped fennel fronds for garnish

Steps:

  • Season the pork all over with salt and pepper. Heat a large, wide pot over high heat, then add the olive oil. When the oil is hot, add the pork and brown on all sides, about 5 minutes. Transfer the pork to a platter. Add the fennel wedges to the same pot and sear until lightly browned on both cut sides, about 2 minutes. Set the fennel aside.
  • Return the pot to low heat and add the garlic. Sauté for about 1 minute, stirring to release its fragrance, then add the tomatoes, orange juice, and honey. Stir with a wooden spoon to release any browned bits on the bottom of the pot. Return the pork to the pot, then add the olives, bay leaf, and orange zest. Bring to a boil, then cover, reduce the heat to maintain a gentle simmer, and cook until the pork is fork-tender, about 1 1/2 hours, turning it over in the sauce halfway through.
  • Transfer the pork to a platter with tongs and keep warm. Discard the bay leaf and orange zest. Add the fennel wedges to the pot. If necessary, add a little water so that the liquid comes about halfway up the sides of the fennel. Cover and cook until the fennel is tender, about 15 minutes. Return the pork to the pot and reheat, turning to coat it with the sauce. Divide the pork and fennel among 6 plates and spoon the sauce over them. Garnish with the chopped fennel fronds and serve immediately.
  • Enjoy with Cakebread Cellars Benchlands Select Cabernet Sauvignon or another red wine with firm structure and concentration.

BRAISED FENNEL



Braised Fennel image

Known more as a seasoning than as a meal, the bulb of the fennel can be turned into a flavorful, melt-in-your-mouth soft dish that will wow your guests.

Provided by Brian Genest

Time 55m

Yield 2

Number Of Ingredients 8

2 medium fennel bulbs
2 tablespoons butter
1 tablespoon minced garlic
1 teaspoon dried thyme
½ cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1 medium orange, zested and juiced
salt to taste

Steps:

  • Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
  • Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
  • Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
  • Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 30.1 g, Cholesterol 33.6 mg, Fat 12.4 g, Fiber 9.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 789 mg, Sugar 9.5 g

Tips:

  • To enhance the flavor of your braised pork dish, marinate the pork shoulder in a mixture of orange juice, fennel seeds, garlic, and thyme for at least 2 hours or overnight.
  • Sear the pork shoulder in a hot skillet before braising it to create a flavorful crust.
  • Use a variety of citrus fruits in your braising liquid, such as oranges, lemons, and grapefruit, for a complex and tangy flavor.
  • Add fennel, carrots, and celery to the braising liquid for added sweetness and depth of flavor.
  • Simmer the pork shoulder in the braising liquid for at least 2 hours, or until the meat is fall-apart tender.
  • Serve the braised pork with mashed potatoes, rice, or roasted vegetables for a complete meal.

Conclusion:

Braised pork with orange and fennel is a delicious and comforting dish that is perfect for a special occasion or a casual weeknight meal. The combination of citrus, fennel, and pork creates a flavorful and aromatic dish that is sure to please everyone at the table. With a little planning and preparation, you can easily create this restaurant-quality dish at home. So next time you're looking for a new and exciting way to cook pork, give this recipe a try. You won't be disappointed!

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