Savory Pork Fennel Baklava

Ingredients

• For the baklava
• 2 pounds pork shoulder or 2 1/2-lb bone-in pork shoulder (leftover roast pork, lamb, or chicken also work well)
• 1 pinch Maldon sea salt flakes and freshly ground black pepper, plus more to taste
• 2 1/4 cups cherry tomatoes, halved
• 2 tablespoons fennel seeds
• 1 splash olive oil, more to taste
• 1 large onion, thinly sliced into half-moons
• 2 fat garlic cloves, crushed
• 1 2/3 cups tomato passata
• 1/4 cup honey
• 5 tablespoons unsalted butter, melted
• 6 sheets of phyllo pastry
• 8 ounces feta cheese, crumbled
• 1 tablespoon nigella seeds, to garnish
• For the syrup
• 3/4 cup boiling water
• 1 1/2 cups superfine sugar
• Zest from 1 unwaxed orange
• 1 pinch cayenne pepper (optional)

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