Tagliatelle with Braised Pork, Fennel, and Leeks | Umami & Us

Ingredients

• 1 tablespoon finely ground fennel seeds
• 1 teaspoon finely ground star anise
• 3 tablespoons kosher salt
• 2 lbs pork shoulder, cut into 1-inch cubes
• 2 tablespoons fennel-anise salt
• 1 tablespoon fennel seeds, toasted
• 2 bay leaves
• 1 lb leeks, cut into 1/2 inch dice
• 1 fennel bulb, cut into 1/2 inch dice
• 7 cloves garlic, minced
• 1 cup white wine
• 4 cups chicken stock
• 3/4 lb chard or spinach, chopped
• 10 oz fresh tagliatelle (or other pasta)
• 1/2 cup unsalted butter
• 2 tablespoons creme fraiche
• juice of 1/2 lemon
• freshly grated Parmigiano-Reggiano cheese for finishing
• cheese cloth and kitchen string (for fennel seed sachet)