Make Your Holidays Delicious
With the holiday season in full swing, juggling work, travel, and social events can feel overwhelming. But don’t worry—Earl’s got your back, making your Christmas wishes come true all in one place.
You’ve loved our recipes all year, and now we’re excited to present our Eat Like An Earl 2025 Calendar! It’s the perfect stocking stuffer—a collaboration with our talented chefs, featuring 12 exclusive recipes that will impress anyone on your gift list. Whether you're a foodie or just love the festive season, this calendar is packed with iconic dishes you can recreate at home.
This week, not only can you grab our calendar for the perfect gift, but we’re also giving you one of the recipes for free!
Mafaldine with Fennel-Braised Pork and Swiss Chard
Serves 4
Total Prep Time: 2 hours and 30 minutes
To Serve:
85g Swiss chard (chopped)
350g dried mafaldine pasta
110g unsalted butter
2 tbsp crème fraîche
Salt and lemon juice to taste
Freshly grated Parmesan
Ingredients
Fennel Salt:
1 tsp fennel seeds
1 tsp anise
3 tbsp flaky sea salt
Braised Pork Shoulder:
900g pork shoulder, cut into 1-inch cubes
2 tbsp fennel salt (see step below)
1 tbsp fennel seeds (toasted)
2 bay leaves
2 tbsp olive oil
450g leeks, roughly chopped
120g fennel bulb, roughly chopped
7 garlic cloves, minced
1 cup white wine
4 cups chicken stock
Method
Fennel Salt:
Combine fennel seeds and anise with flaky sea salt in a spice grinder to make the fennel salt.
Braised Pork Shoulder:
Season the pork cubes with fennel salt. If possible, refrigerate overnight to allow the flavors to meld.
Preheat the oven to 160°C.
Heat olive oil in a large pot or Dutch oven. Sear the pork in batches until golden brown on all sides. Remove the pork and set aside.
In the same pot, sauté the leeks, fennel, and garlic until softened. Add the white wine and reduce for a few minutes, scraping up any browned bits from the bottom of the pot.
Pour in the chicken stock and add bay leaves. Return the pork to the pot, bringing the liquid to a simmer.
Cover and cook for about 2 hours, or until the pork is tender. Remove from heat, cool, discard the bay leaves, and refrigerate the braised pork until ready to serve.
To Finish:
Cook the mafaldine pasta according to the package instructions. Drain and set aside.
Reheat the braised pork mixture in a large pot. Once heated through, add the Swiss chard and cook until wilted.
Add the cooked pasta to the pork mixture along with the butter and crème fraîche. Stir gently to combine and coat the pasta in the rich sauce.
Season with salt and lemon juice to taste.
Serve hot, garnished with freshly grated Parmesan.