CSA Box Makes: Braised "Expressive" Pork with Fennel
One week we got a couple bulbs of fennel with all of their fronds still attached. I decided to cook red-braised pork, using the fennel fronds as flavoring instead of the anise since fennel has an anise-like flavor.
This pork is very very special, coming from the Marin Sun Farms outlet in Rockridge's Market Hall. It was also very very expensive, at $8/lb for pork shoulder. I think it's probably about $2/lb at Costco. Well, at least I am assured that my pig was "fed with the best available foods" and "provided with an environment that allows them to fully express themselves." Sounds like an ideal artist's retreat.
I was especially proud that I used the "whole vegetable" in this sandwich. I sliced the fennel bulbs thinly, lightly dressed them with vinegar, and used the slaw as a topping. These sandwiches were so luxurious - the tender meat complemented the crunchy fennel, all encased in a crusty loaf.
