For the pork, preheat the stove to 180C/gas mark 4. Season the pork shoulder with salt and pepper. Put aside.
Entwine the wise sprigs with kitchen string. With a vegetable peeler, expel the pizzazz from the lemon in strips, trying to dodge the sharp white essence. On the off chance that utilizing salt-pressed anchovies, flush under cool water and separate the 2 filets from every one.
Heat a vast cast-iron meal over a medium-high warmth. Include a shower of grapeseed oil and after that include the pork, fat side down. Cocoa the meat on all sides, 3 to 4 minutes for every side, then exchange it to a plate.
Pour off the fat from the pot, set it back over a medium warmth, include the margarine, and deglaze the pot with a wooden spoon, scratching up all the substantial seared bits. At the point when the spread begins to froth, include the savvy, garlic, anchovies and lemon get-up-and-go and cook over a low warmth, blending until the anchovies break down.
Include the pork bear and pour in enough drain to come to fruition most of the way up the sides of the meat. Convey to a stew, then cover firmly with the top, put the pot in the stove, and cook for 2½ to 3 hours, turning the meat at regular intervals and including milk as required, until the pork is delicate and isolates effectively and the milk has lessened and soured. On the off chance that the pork is cooked however the milk has not decreased and soured, expel the meat from the pot, put the pot over medium warmth, and cook until the milk has diminished. At that point give back the pork to the pot and cover to keep warm.
In the mean time, to make the marinated fennel, heat a medium pot of water to the point of boiling. Trim the fennel knobs, split them longwise, and cut every half into 3 wedges.
Sliced the bean stew pepper the long way down the middle, expel the seeds and finely mince the pepper. Hack the dill.
Liberally salt the bubbling water, toss in the fennel seeds, and include the fennel wedges. Cook for 6 to 9 minutes; the fennel ought to be delicate yet have a slight crunch. Channel the fennel pieces and put in a preparing dish in a solitary layer. Give it a chance to cool for a couple of minutes, then include the bean stew pepper, cleaved dill and lemon get-up-and-go. Add lemon juice to taste, sprinkle with olive oil, and hurl delicately with your hands. Season with coarse salt to taste.
With an extensive spoon, isolate the pork into lumps and partition among four plates. Beat each with a spoonful of milk curds and orchestrate the marinated fennel wedges nearby. The pork is best served just marginally warm.
For the pork
boneless pork shoulder joint 1kg
salt and freshly ground black pepper
sage about 6 sprigs
salted-packed anchovies 2 (or 4 oil-packed anchovy fillets)
unsalted butter 14g
garlic ½ clove, crushed
whole milk 1.25l
For the marinated fennel
baby fennel bulbs 6, or 3 med