Heat oven to 325ºF.

Season the cubes of pork all over with salt and pepper then toss in the flour. Heat a large Dutch oven or heavy-bottomed pan over medium heat, then add the olive oil and heat through.

Working in batches, sear the pork until browned on all sides. Remove to a plate or bowl and set aside. Add the fennel and shallots to the pan and sauté until soft, about 6 minutes. Add the garlic and stir to combine, letting it cook for just a few seconds.

Add the wine to the pan followed by the chicken stock and tomatoes. Return the pork to the pan and bring to a simmer. Cover and move the pot to the oven to braise. Cook until the meat is falling apart, about 3 hours.

Break the meat apart with tongs in the sauce and stir in the red pepper and cream.

Heat a large sauté pan over medium-low heat. Add the olive oil and heat through, then add the butter and allow it to melt.

Add the breadcrumbs, shaking the pan or stirring constantly until the breadcrumbs are uniformly golden brown, about 4 minutes. Immediately transfer from the pan to a bowl or container and store in an airtight container until ready to use.

Place a large pot with salted water over medium heat and bring to a boil. Add the pasta and cook until just al dente, about 8 minutes. Drain the pasta, reserving about 1 cup of the pasta cooking water and return it to the pot.

Stir the reserved pasta cooking water into the sauce. Divide the pasta among serving bowls and top with the sauce, breadcrumbs and Parmesan cheese. Serve immediately.