Season pork shoulder steaks with a tsp of crushed fennel seeds, salt and freshly-ground black pepper and brown quickly in a little olive oil,
then set aside. Cut a fennel bulb into thin slices and fry in the same pan, adding a little more oil, if necessary, adding a crushed clove of garlic
and another tsp of fennel seeds, and when starting to go soft, remove and spread out in a shallow casserole dish. Top with the pork steaks.
Tip a glass of dry vermouth into the frying pan, bring to a boil scraping up any residue in the pan, and pour this over the pork and fennel.
Cover and bake in a 160°C oven for about 90 minutes, until the pork is tender. Garnish with the green feathery bits from the fennel bulb.