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From @French Cooking Academy

Braised Fennel French Style

1 hr 10 min · Serves 4

1 hr 10total
20 minhands on
15steps
4servings

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Ingredients

For the blanching

  • 3 fennel bulbs, stalks removed, outer leaves discarded, quartered
  • 1 tbsp salt

For the braise

  • 2 tbsp olive oil
  • 200 g pork belly, cut into large cubes (about 7 oz)
  • 1 onion, peeled and sliced
  • 1 carrot, peeled and sliced
  • A pinch of salt
  • Freshly ground black pepper
  • A pinch of fennel seeds (optional)
  • 250 ml beef stock (about 1 cup)
  • 1 bouquet garni (a piece of leek wrapped around a piece of celery, a sprig of parsley, a sprig of thyme, and a bay leaf, tied with twine)

Method

For the blanching

  1. Bring a large pot of salted water to the boil.

  2. Trim the top stalks and root end of each fennel bulb, then cut each bulb into quarters through the root.

    Leave the root core intact on each quarter so the leaves hold together during cooking.

  3. Blanch the fennel quarters in the boiling water for 5 minutes.

    Then 5 min of waiting

  4. Gently transfer the blanched fennel to a tray lined with kitchen paper to drain.

For the braise

  1. Preheat your oven to 400°F (200°C).

  2. Heat the olive oil over medium-high heat in a wide, shallow braising pan or casserole dish.

  3. Sear the drained fennel quarters in batches for 3 minutes on each side until golden brown.

  4. Remove the seared fennel to a plate.

  5. Add the pork belly cubes to the same pan and sear over medium heat until lightly browned, about 3 minutes.

  6. Add the sliced onion and carrot to the pan and cook for 2 to 3 minutes to release their flavor.

  7. Arrange the seared fennel quarters in a single layer over the pork belly, onion, and carrot base.

  8. Season with pepper, a pinch of salt, and the optional fennel seeds.

  9. Pour in the beef stock and bring the liquid to a boil on the stove.

  10. Tuck the bouquet garni into the liquid, cover the pan with its lid, and transfer it to the preheated oven.

  11. Cook covered in the oven for 40 minutes, until the fennel is tender and the liquid has reduced to a thin jus.

    Then 40 min of waiting

    If too much liquid remains when removing the lid, simmer the pan on the stovetop for a few minutes to reduce it to a glossy sauce.

  12. To make this dish vegetarian, omit the pork belly and replace the beef stock with vegetable stock.

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