INGREDIENTS
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3 pounds boneless blade (shoulder) pork roast, cut into 1 1/2-inch chunks
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4 tablespoons olive oil, as needed
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Kosher salt and freshly ground black pepper
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1 head fennel, cored and cut into 1/2-inch pieces
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1 large yellow onion, chopped
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1 large red bell pepper, seeded and cut into 1/2-inch pieces
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6 cloves garlic, minced
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1/2 cup dry sherry, OR apple juice
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Chopped fresh cilantro, for garnish
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For the saffron rice:
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2 cups long-grain white rice
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1 teaspoon kosher salt
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1/2 teaspoon crushed saffron threads