Pork Stew With Fennel And Apricots


  • 3 tablespoons extra virgin olive oil (EVOO), divided
  • 1 boneless pork butt (1 1/2 pounds), cut into 2-inch pieces
  • Salt and pepper
  • 1 medium red onion, halved and thinly sliced
  • 3 cloves garlic, sliced
  • 1 sprig oregano
  • 2 anchovy fillets
  • 1 large bulb fennel, stems and fronds trimmed off and bulb quartered lengthwise
  • 3/4 cup dried apricots (about 4 ounces)


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