Ingredients

Equipment Needed

• •Large Dutch oven (6-quart minimum) with tight-fitting lid
• •Wooden spoon for deglazing
• •Microplane for lemon zest

Instructions

1. 1

   Prepare the fennel

   Trim the stalks from the fennel bulbs and set aside the feathery fronds in a small bowl of cold water. They will stay perky for hours this way. Quarter each bulb through the core, then cut each quarter into thick wedges. Keep some core attached so the pieces hold together during braising. You want substantial chunks that will soften without falling apart.

2. 2

   Season and sear the pork

   Pat the pork pieces completely dry with clean towels. Season generously with salt and pepper on all sides. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers. Working in batches so you do not crowd the pot, brown the pork deeply on all sides. This takes four to five minutes per batch. The meat should release easily when it is ready to flip. Transfer browned pieces to a plate.

   Do not rush the browning. That deep caramelization builds the foundation of flavor for the entire dish. If the pot looks dry between batches, add a splash more oil.
3. 3

   Build the aromatics

   Lower the heat to medium. Add the onion and celery to the pot with a pinch of salt. Cook until softened and beginning to color, about eight minutes. Add the smashed garlic, fennel seeds, and tomato paste. Stir constantly for one minute until the paste darkens slightly and the fennel seeds become fragrant. The kitchen will smell of sweet anise.

4. 4

   Deglaze with wine

   Pour in the white wine and scrape the bottom of the pot with a wooden spoon, lifting all those caramelized bits into the liquid. Let the wine bubble and reduce by half, about three minutes. This concentrates flavor and cooks off the raw alcohol.

5. 5

   Assemble the braise

   Return the pork and any accumulated juices to the pot. Add the drained beans, fennel wedges, stock, thyme, rosemary, and bay leaves. The liquid should come about two-thirds up the meat. Add more stock or water if needed. Bring to a gentle simmer, then cover with a tight-fitting lid.

   Homemade stock transforms this dish. If you have none, use water. Boxed stock often adds a tinny quality that masks the pure flavor of the pork and fennel.
6. 6

   Braise low and slow

   Transfer the pot to a 300°F oven. Braise for two and a half to three hours, checking once at the halfway point to ensure the liquid still simmers gently. The stew is ready when the pork yields to gentle pressure from a fork and the beans are creamy throughout. The fennel should be meltingly tender, its anise flavor woven through the broth.

7. 7

   Rest and adjust

   Remove the pot from the oven and let it rest, covered, for fifteen minutes. The flavors will settle and the temperature will become comfortable for eating. Fish out and discard the thyme stems, rosemary, and bay leaves. Taste the broth and adjust salt as needed. The beans will have absorbed some seasoning, so be generous.

8. 8

   Finish and serve

   Ladle the stew into warmed shallow bowls, making sure each portion has plenty of pork, beans, and fennel. Scatter the reserved fennel fronds over the top, grate fresh lemon zest directly over each bowl, and finish with a generous drizzle of your best olive oil. Serve with crusty bread to soak up the broth. This is meant to be eaten slowly.

   The lemon zest is not optional. That bright, citrus note lifts the richness and makes the dish sing. Add it at the table so the oils stay vibrant.

Chef Tips

• •Seek out a farmer who raises heritage pork. Berkshire, Duroc, or Red Wattle breeds have more intramuscular fat and deeper flavor than commodity pork. The difference in a long braise is profound.
• •Dried beans from a recent harvest cook more evenly. Look for beans at farmers markets or specialty shops with high turnover. Old beans never fully soften, no matter how long you cook them.
• •This stew improves overnight. Make it a day ahead and refrigerate. The flavors deepen and the fat rises to the top where you can skim it before reheating. Second-day stew is always better.
• •A crisp white wine or a light red from the same region as the dish pairs beautifully. Think Vermentino or a young Chianti. The wine should complement, not compete.

Advance Preparation

• •Beans should be soaked overnight in cold salted water. Drain and rinse before using.
• •The complete stew can be made up to three days ahead. Cool, cover, and refrigerate. Skim the solidified fat before reheating gently on the stovetop.
• •Freezes beautifully for up to three months. Thaw overnight in the refrigerator and reheat slowly. The beans may soften further, which is not a flaw.

Frequently Asked Questions

Nutrition Information

1 serving (about 540g)