The kind of Spanish plate you make on repeat. sherry and almond, a proper bake, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the smoked paprika and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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