Pork Stew With Fennel, Orange, And Olives

• 2 1/2 pounds pork shoulder/butt cut into 1" cubes
• 3 tablespoons olive oil
• 1 medium carrot, diced
• 1 medium yellow or white onion, diced
• 2 ribs of celery, diced
• 1 bay leaf
• 1 medium bulb of fennel, sliced and fronds reserved
• 1/2 cup dry white wine
• 1 cup chicken stock
• 2 oranges
• 1 cup large, green, mild, fruity olives like cerignola or castelvetrano
• salt
• freshly ground black pepper

1. In a dutch oven, heat 2 tablespoons olive oil over medium heat. Brown the cubes of meat, working in batches to keep meat in a single layer. Remove cubes to a plate as they are ready.
2. Raise heat to medium-high. Heat 1 tablespoon of oil. Saute carrot, onion, celery, and bay leaf until just tender, about 6 minutes, working to scrape up browned bits from the bottom of the pot. Add fennel and saute for another 2 minutes.
3. Add in wine, stock, meat, 1 teaspoon salt and 1/2 teaspoon pepper. Stir. Bring to a boil, lower heat to medium-low, cover, and simmer for 60-90 minutes or until meat is very tender.
4. While stew cooks, zest the oranges with a fine zester, taking care not to include any of the white pith; set zest aside.
5. Juice the oranges; add juice to the stew, stir, and leave it to continue cooking.
6. Pit and halve the olives. Mince 6 whole olives and combine them with 2 tablespoons finely minced fennel fronds and half of the orange zest, approximately 1 teaspoon. Set the garnish aside.
7. When stew is ready, turn off the heat and remove the bay leaf. Stir in olives and remaining orange zest. Adjust seasoning.
8. Serve stew hot with a sprinkle of the fennel-orange-olive garnish.

pork shoulderbutt, olive oil, carrot, white onion, celery, bay leaf, fennel, white wine, chicken stock, oranges, cerignola, salt, freshly ground black pepper

Taken from food52.com/recipes/1010-pork-stew-with-fennel-orange-and-olives (may not work)