Slow Braised Pork Shoulder with Fennel, Oranges, and Kalamata Olives served with Polenta and Arugula Salad with Housemade Vinaigrette
(gluten free, dairy free)
This a delicious, flavorful comfort food dish for a cold night! The richness of the pork comes from a slow braise over low heat to absorb the slight bitterness of orange peel balanced with its bright citrus flavors and the briny olives balanced with sweet fennel.
Pork is a great source of lean protein and is high in thiamine.
Fennel has antioxidants, many vitamins & minerals, is anti-inflammatory, great for the heart & bones, & boosts the immune systems response to infection by stimulating production of T-cells.
Oranges are a healthy source of fiber, vitamin C, thiamine, folate, and antioxidants.
Kalamata olives are rich in oleic acid, a type of MUFA linked to improved heart health and cancer-fighting properties. They’re also a good source of iron, calcium, copper, and vitamins A and E.
(1 generous main course)