Pork, fennel & leek braise

A slow cooked pork and fennel braise in a pomegranate sauce

For a number of years now, my husband and I have been obsessing over a recipe in Nigel Slater’s Eat for a chicken, leek and fennel braise. We make it all the time, and it is so tasty with some couscous on the side. This recipe is inspired by Nigel Slater’s recipe, but cooked in the slow cooker in a large batch for added convenience – both time saving and it makes an extra meal for the freezer stores.

As my baby is starting to be able to eat what our family eats, I have been starting to create recipes that will be adaptable for his meals as well. This saves doubling up on the cooking, and ensures that the transition to family dinners will be simple! Once his portion was put aside, I added pomegranate molasses for added depth of flavour and yumminess.


Pork, fennel and leek braise

  • Servings: 4
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  • 2 tbs olive oil
  • 1.5kg pork loin roast
  • 1 leek, halved and sliced
  • 1 fennel, thinly sliced
  • 1 tbs plain flour
  • 1 ½ cups low salt liquid chicken stock
  • 1 tbs pomegranate molasses
  • Salt and pepper to taste
  • 1 cup giant couscous to serve


  1. Heat the slow cooker up to ‘sear’ function or use a fry pan for this first step. Heat the olive oil and sear the pork on all sides until golden.
  2. Add the leek and fennel, and toss to soften for several minutes. Add the flour.
  3. Add the chicken stock and 1 ½ cups boiling water, then turn the heat down and cook on ‘slow cook’ function for 3 hours.
  4. Once cooked, remove the meat and vegetables to a saucepan and cover to keep warm. At this point, remove a portion for pureeing for baby if applicable. Turn the heat on the sauce up to ‘sear’ function again and reduce, adding the pomegranate molasses and salt and pepper to taste. Reduce the liquid by approximately half, so that it will form a thick coating on the meat and vegetables.
  5. Add the meat and vegetables back to the liquid, and serve on a bed of giant couscous cooked according to packet instructions with chicken stock. Top with fronds of fennel for garnish.



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