Pork and fennel ragout

Teefus

I keep trimmings from whole pork loins and pork butts for use later. This weekend was later. 

1 1/2 pounds of cubed pork loin and shoulder. Brined for 4 hours minimum. 

1 tbsp chicken soup base (better than bullion).  

One large fennel bulb, chopped coarse, leaves reserved. 
One large yellow onion, chopped coarse
One large head of garlic, all cloves sliced.  
Pinch each of thyme, basil, oregano, kosher salt. 

Black pepper to taste.
Butter and flour for a roux. 

Linguine. 

Cube the pork and put in a brown sugar/salt brine for 4 hours. Rinse and drain prior to cooking.
Add 2 tbsp olive oil to a Dutch oven on high heat. Just before the oil ignites, add the pork and brown for a couple minutes. Add the chopped fennel, onion, and garlic, chicken base, and spices. Cover and simmer very low for 4 hours. No additional liquid is required. Once all the veggies are broken down and the pork is falling apart, chop the fennel leaves very fine and add. Make a roux with 4 tbsp each of butter and flour. Cook to golden brown then add to the pork and veggie mixture. Stir well and shut the heat off. It thickens up nicely. 

While the ragout rests prepare linguine. Ladle over the top as you would any other pasta sauce. It’s whole different dynamic than normal tomato based sauce. Very savory. To quote Guy Fieri, it would taste great on a flip flop. 

Wooderson

Damn....... bookmarked.......

Botch

Fennel seed and pork are a marriage made in heaven (think: sausage) but after thinking about it, I'm not sure I've ever had fennel bulb.  Does it resemble it's seeds at all, in flavor?  

Teefus

It has a similar flavor to seed, but milder and sweet. The texture is like celery without the strings.  If you sauté it it will brown up and caramelize like onion. Another favorite is browned sliced fennel bulb with whole garlic cloves sautéd with pork tenderloin medallions. Yum.