Fennel pork ribs

1. Peel 8 fennel bulbs, cut them in half and place in salted water. Cook for 10 to 15 minutes. In another saucepan, mix 1 chicken stock with 30 cl of water, heat and reduce by half.

2.  Drain the fennels, keep warm. Add cooking water in the reduced stock, and reduce by half. Leave the pan on low heat.

3. Add1 tablespoon of olive oil in a pan, and  sear the 2 sides of the 4 pork ribs. Drain, discard the oil and put back the meat in the pan. Salt and pepper, sprinkle with 1 teaspoon of cumin, reduce heat, and cook for 10 minutes on each side.

4. Place the ribs on a platter, add hot fennel. Pour the meat juices into the stock and reduce further if necessary. Pour over the dish.

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