I can’t get enough of braised pork and the way it just falls apart after a slow cook and have been making it all kinds of ways this past winter. I love the combination of tomato, fennel and sage flavor of this dish. I usually make it in a Dutch oven because my crock pot doesn’t allow me to brown the meat or vegetables first, and I don’t like to make extra work cleaning more pots and pans. It’s crucial to brown the meat and vegetables first before braising them to develop the wonderful rich flavor. I served it over wide egg noodles, but it would also be good over polenta or mashed potatoes. Click here for the recipe….