Pork Stew With Fennel, Orange, And Olives

By Food52
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2 1/2 pounds pork shoulder/butt cut into 1" cubes

3 tablespoons olive oil

1 medium carrot, diced

1 medium yellow or white onion, diced

2 ribs of celery, diced

1 bay leaf

1 medium bulb of fennel, sliced and fronds reserved

1/2 cup dry white wine

1 cup chicken stock

2 oranges

1 cup large, green, mild, fruity olives like cerignola or castelvetrano


freshly ground black pepper

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