Posted Monday, April 21, 2008
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Shaker Heights Firehouse
2-3 pounds ½” sliced pork loin (marinates 2 hours or overnight)
4-5 softball/baseball sized peppers (red, green, yellow, or orange)
8 roma tomatoes
1 large Fennel/Anise root
1 can, 14oz. petite-diced tomatoes
2 teaspoons salt
½ teaspoon pepper
1 tablespoon fennel seeds
Skin, seed, and chop up Roma tomatoes. Cut pork into ¾” cubes. Cut peppers into ¾” cubes. Chop fennel root (white/light green) ¼”. Combine pork, peppers, and fennel. Let this mixture marinate overnight, all day if possible-- but at least 2 hours. Heat pan, add oil and toast fennel seeds. Add half of the meat mixture. Cook until it is not pink in color. Remove and hold. Cook remaining mixture, add fresh tomatoes, and all the meat; heat through. Add can of diced tomatoes, heat to serve.
Read about the history of WVIZ/PBS Cooks!
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.