Braised pork with pancetta and fennel

Ingredients

• 2 tablespoons olive oil
• 1 1/2 kilograms pork shoulder, rolled and tied
• 2 cloves garlic, crushed
• 1 brown onion (150g), chopped coarsely
• 1/2 fennel bulb (100g), chopped coarsely
• 8 slices hot pancetta (120g), chopped coarsely
• 1 tablespoon tomato paste
• 1/2 cup (125ml) dry white wine
• 410 grams can whole tomatoes
• 1 cup (250ml) chicken stock
• 1 cup (250ml) water
• 2 sprigs fresh rosemary
• 2 fennel bulbs (1kg), halved, sliced thickly
• 1 teaspoon fennel seeds
• 2 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper
• 1 tablespoon cracked black pepper
• 1 tablespoon sea salt
• 2 teaspoons olive oil