That very week SK posted a recipe for a pork Ragu with broken pasta. And it used both fennel and arugula. So I started by doing some chopping and dicing of fennel and some onion also from my CSA.
Those got softened in a pot on the stove.
For about 10 minutes no browning. I think the recipe also calls for celery but I didn't have any.
I've been trying to remember to look into my freezer first when cooking, and lo and behold I had some of my own homemade chicken stock. I used that and some more herbs from my herb pot.
The pork went on top of the stock and vegetables and it was ready to braise.
Please do not notice how dirty my oven is.
Out of the oven in about an hour and a half later, the meat was tender and easy to pull apart. I tasted the broth and it was amazing.
After straining the broth you pour some just to cover the meat and keep it moist.
Pour the rest of the strained broth back into the pot and reduce it by half.
Heat it all together.
The recipe calls for a little grated Parmesan to add to the broth and a little shaved Parmesan to top the dish when served. Lemon juice added just before serving really brightens it.
The arugula from my CSA was pretty big and pretty peppery.
I did not add the pasta. And it was delicious without it but I'm also sure it's delicious with it. Just before serving, add the lemon juice and stir in the arugula. It's really delicious and I may now be a converted fennel fan.
https://smittenkitchen.com/2016/10/broken-pasta-with-pork-ragu/