Made this up to use some leftover roast pork loin, and very tasty it was, too. Parboil thickly sliced potatoes for 5 minutes, drain and set aside.
Carve roast pork across the grain into thick slices, tear into bite-sized chunks and fry in very hot oil until tinged with brown; remove to a casserole
dish. Fry sliced fennel and onion until starting to soften and turn golden brown, and add to the pork. Sprinkle over a little plain flour and stir well,
season with black pepper, chopped parsley and any green fronds from the fennel bulb, then cover with the sliced potatoes. Pour in enough chicken stock
to come half way up the vegetables and meat, brush the top with melted butter, add another grind of black pepper and bake in a 180°C oven for an hour,
until the top is golden brown.