1
Cut the pork into large chunks and brown in a cast iron pot. Then remove and set aside.
2
Finely dice the carrots, onions and celery and thinly slice the fennel bulb. Add those to the same cast iron pot used to brown the meat and cook for around 15 mins until softened.
3
Mince the garlic and add to the vegetable mixture before deglazing with the wine.
4
Allow the wine to bubble and then add the tomato paste, can of tomatoes, milk, juice and zest of one orange, chicken stock and the herbs.
5
Bring to a boil and then add the pork chunks.
6
Cover and leave to cook in the oven at 160 degrees for around 3 hours.
7
By the end of the 3 hrs the pork should be soft and shreddable. Garnish with orange zeat, fennel fronds and Parmesan.
