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Amaro-Braised Pork Flatbread with Charred Fennel and Bitter Orange Glaze

Prep 20 minutes | Cook 45 minutes | Intermediate | Serves 2 | Modern Italian-inspired flatbread

This flatbread leans into amaro’s rising social-media glow with a nostalgic, comfort-forward build: slow, glossy pork, charred fennel, and a bittersweet orange glaze that feels both old-world and current. The result is a refined, restaurant-style bite that lets amaro shine as the aromatic backbone instead of a background note.

Method

1. Step 1: Heat oven to 425°F. Slice the fennel bulb and shallot thinly, mince the garlic, and season the pork shoulder with salt and black pepper.
2. Step 2: In an oven-safe skillet over medium-high heat, sear the pork in 1 tablespoon olive oil until browned on both sides, about 3–4 minutes per side. Add the shallot and garlic, then pour in the amaro, orange juice, honey, red wine vinegar, and orange zest. Simmer 2 minutes, scraping up the browned bits.
3. Step 3: Cover the skillet and braise in the oven for 25–30 minutes, until the pork is tender. Remove the pork, shred it with two forks, and reduce the braising liquid on the stovetop until glossy and syrupy.
4. Step 4: While the sauce reduces, toss the sliced fennel with the remaining olive oil, a pinch of salt, and red pepper flakes. Roast on a sheet pan for 12–15 minutes until charred at the edges and tender.
5. Step 5: Place the flatbreads on a baking sheet. Spread each with ricotta, top with shredded mozzarella, shredded pork, roasted fennel, and a spoonful of the amaro glaze. Bake 8–10 minutes until the cheese melts and the edges crisp.
6. Step 6: Finish with fennel fronds and an extra drizzle of glaze. Slice and serve immediately while the amaro aroma is still bright and fragrant.

Serving suggestion

A crisp arugula salad with shaved pear and lemon vinaigrette

A neat pour of amaro over ice with a strip of orange peel