Instructions: Season the pork well with salt. Heat 4 tablespoons of the olive oil in a large saute pan over medium-high heat until hot. (The generous amount of oil allows the meat to brown well. The excess will be drained off.) Add the pork, making sure not to crowd the pan. Let the pork brown on one side before turning, then saute until well browned all over, about 10 minutes. Remove the meat by pouring contents of the pan into a sieve to drain the excess fat.

Return the pan to high heat and add the meat. Add the fennel spice, Cointreau, red wine, and orange juice. Stir and scrape the bottom and sides of the pan to loosen all the browned bits. Bring the mixture to a boil, then simmer until reduced by half.

Add the stock and bay leaf. Reduce the heat to low and simmer slowly, covered, for about 45 minutes, or until the meat is very tender.

In a large saute pan, heat the remaining 2 tablespoons of olive oil with the butter over medium-high heat. Add the potatoes, onions, mushrooms, and carrots.

Saute for about 15 minutes, or until all the vegetables are well-browned

(Regulate the heat so the vegetables brown but do not burn, add additional oil if necessary). Add the garlic and rosemary and saute briefly just to brown the garlic. Season with salt and pepper.

Scrape the contents of the saute pan into the stew. Cook the stew for another 15 minutes.

While the stew finishes cooking, place the noodles in the saute pan, add the butter, a little broth from the stew, and toss.

Just before serving, stir the orange zest and parsley into the stew. Taste for seasoning and serve over the noodles.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.