Season the pork with salt and pepper. Heat the oil in a frying pan on the hob and fry the pork on all sides to brown. Transfer the pork to a casserole dish in which it fits quite snugly.
Add the fennel to the pan and fry gently for 5 minutes to soften slightly. Add to the casserole along with the garlic, fennel seeds, milk and a little seasoning. Cover the dish with foil and place on the lower rack of the halogen oven.
Set the temperature to 150°C (302°F) and cook for 1½ hours or until the pork is tender. Drain the pork to a board or plate and leave to rest for 20 minutes. Pour the cooking juices into a saucepan and bring to the boil. Cook until the sauce has reduced to a creamy consistency. Serve with the pork.