Braised pork with white beans, fennel and carrots

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325°F (165°C).

Step 2

​Pat pork chunks dry with paper towels and season generously with 1 tsp salt and 1 tsp black pepper.

Step 3

​Heat olive oil in a heavy Dutch oven over medium-high heat. Working in batches, sear pork until a deeply golden-brown crust forms on all sides (3-4 minutes per batch), then transfer to a plate.

Step 4

​Reduce heat to medium. Add chopped onion, carrots, celery, and fennel bulb to the Dutch oven and cook for 6 to 8 minutes until softened.

Step 5

​Add smashed garlic, rosemary, thyme, and red pepper flakes, stirring constantly for 60 to 90 seconds.

Step 6

​Pour in white wine, scraping up all caramelized browned bits stuck to the bottom of the pot. Simmer until reduced by half (2 to 3 minutes).

Step 7

​Return pork and accumulated juices to the Dutch oven. Add cannellini beans, bay leaves, and 3 cups chicken stock. Bring to a simmer on the stovetop.

Step 8

​Cover tightly with lid and transfer to the middle rack of the preheated oven. Braise for 1.5 to 2 hours until pork is fork-tender.

Step 9

​While pork finishes (about 30 minutes before serving), combine remaining 3 cups chicken stock, 1 cup milk, and 0.5 tsp salt in a saucepan and bring to a gentle boil over medium-high heat.

Step 10

​Slowly stream in polenta while whisking constantly. Reduce heat to low, cover, and cook for 25 to 30 minutes, whisking every 5 minutes until smooth and thick.

Step 11

​Remove polenta from heat and stir in butter and Parmesan cheese.

Step 12

​Remove Dutch oven from oven. Discard bay leaves and thyme stems.

Step 13

​Spoon warm polenta into wide bowls, ladle braised pork, beans, and vegetables on top, and sprinkle with chopped reserved fennel fronds.