Name: Braised Pork with Orange and Fennel
Yield: Makes 6 servings
Ingredients: 1 (1 1/2-inch) piece cinnamon stick; 1/2 teaspoon anise seeds; 3 lb boneless pork shoulder, cut into 1 1/2-inch cubes; 1/4 teaspoon salt; 3/4 teaspoon black pepper; 2 tablespoons vegetable oil; 1 large onion, chopped; 4 garlic cloves, smashed; 4 (1/2-inch-thick) slices peeled fresh ginger, smashed; 2 (4- by 1-inch) strips fresh orange zest; 1 tablespoon sugar; 1/2 cup soy sauce; 1/2 cup Chinese rice wine or medium-dry Sherry; 2 1/2 cups low-sodium chicken broth (20 fl oz); 3 fennel bulbs (sometimes called anise), stalks cut off and discarded, then bulbs sliced lengthwise 1/4 inch thick; 1/2 cup coarsely chopped fresh cilantro; cheesecloth; kitchen string

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Braised Pork with Orange and FennelRomulo Yanes

Active time: 30 min Start to finish: 2 hr

Cooks' note:

Braised pork and fennel (without cilantro) can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat on top of stove, then stir in cilantro.

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