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.
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Asraf Asraf asraf
[email protected]I'm not a big fan of pork ribs, but I really enjoyed these. The sauce was flavorful and the ribs were cooked perfectly.
sakina aesthetics
[email protected]These ribs were delicious! I loved the unique flavor of the blood orange and fennel. I will definitely be making this recipe again.
Md Asik
[email protected]I've made this recipe a few times now and it's always a hit. The ribs are always tender and juicy, and the sauce is amazing.
Patrick Confidence
[email protected]I'm not sure what went wrong, but my ribs turned out dry and overcooked. I followed the recipe exactly, so I'm not sure what happened.
Offbeat Agent
[email protected]Overall, I thought this recipe was just okay. The ribs were tender, but the sauce was a bit too sweet for my taste.
Christabel Aduna
[email protected]I would not recommend this recipe. It was a waste of time and money.
Fatah IKhail
[email protected]The ribs were tough and the sauce was bland. I was very disappointed with this recipe.
Selah Elezabeth Kwarteng
[email protected]I found this recipe to be a bit too complicated. I think there are easier ways to make pork ribs.
Garrett Renzo
[email protected]These ribs were a bit too fatty for my taste, but the flavor was good.
Dalton Larsen
[email protected]I'm not a huge fan of pork ribs, but I really enjoyed these. The sauce was flavorful and the ribs were cooked perfectly.
Borhan Adnan
[email protected]These ribs were so good! I loved the combination of flavors. The blood orange and fennel really complemented the pork.
empow token
[email protected]I followed the recipe exactly and the ribs turned out perfectly. They were fall-off-the-bone tender and the sauce was amazing.
Jose Angel Cota Robles
[email protected]These ribs were delicious! The blood orange and fennel gave them a really unique flavor. I will definitely be making this recipe again.
Randy Yank
[email protected]I've made this recipe several times now and it's always a winner. The ribs are always perfectly cooked and the sauce is to die for.
Mofeed Antar
[email protected]This dish was easy to make and the end result was amazing. The ribs were so tender and juicy, and the sauce was flavorful without being too heavy.
Mahdi Sultan
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the ribs and couldn't stop talking about how flavorful they were.
Mona Darus
[email protected]These braised pork ribs were fall-off-the-bone tender and packed with flavor. The blood orange, fennel, and black olives added a unique and delicious twist to the classic dish.