Name: Pork, Apple & Fennel Stew
Cook time: 5 h
Yield: 8
Ingredients: 2 tbsp olive oil; 2kg boneless pork shoulder, skin removed, halved lengthways; 1 medium onion (150g), chopped coarsely; 2 trimmed celery stalks (200g), cut into 4cm lengths; 2 medium fennel bulbs (600g), cut into wedges; 2 cloves garlic, crushed; _ tsp chilli flakes; 2 tbsp plain flour; _ cup (125ml) white wine; 3 cups (750ml) chicken stock; 5 sprigs fresh thyme, plus extra to serve; 4 medium red apples (450g), cut into wedges; crusty bread, to serve

VMG Recipes