day of braised pork tuscan flavor profile

MAKE THE BRAISED PORK  

1/4 cup extra-virgin olive oil

3 lbs pork shoulder or equivalent boneless fat to meat ratio - cut into 2” cubes (we used a  pork cushion cut) 

1 celery rib, finely diced
1 carrot, finely diced
1 small onion, finely diced
2-3 large garlic cloves, thinly sliced

1 tablespoon minced sage
1 1/2 teaspoons very finely chopped rosemary

pinch of salt

(other veggies to add or sub: mushrooms 

1/4 cup tomato paste 

1 cup dry white wine (we have cooking sherry on hand)

3 cups chicken or vegetable stock 

pinch of crushed red pepper flakes (adjust to your temperature taste) 

1- 2 whole cloves, 

4-8 juniper berries, 

3 bay leaves

(other herbs to sub; fennel

1. Add the pork cubes and brown on all sides then remove. 

2. Add celery, carrot, red onion, and garlic and cook over moderate heat, stirring occasionally, until the vegetables are lightly browned/caramelized for about 10 minutes. 

3  Add the sage and rosemary, season with salt and a pinch of crushed red pepper, and cook for 1 minute. 

4. Add the wine and simmer over moderate heat until it's nearly evaporated for about 10 minutes. 

5. Stir in the tomato paste. Add the chicken stock and remaining spice ( you can make a bundle: cloves, juniper berries, bay leaves) and bring to a boil.

 6. Partially cover the casserole and cook the stew over very low heat until the meat is very tender and the liquid has reduced by half, about 1 hour and 45 minutes. 

Taste and adjust salt at the end if needed. 

TO SERVE

Spoon polenta into a bowl or plate and then add the stew on top. garnish with chopped parsley or the gremolata.

POLENTA

8 cups water
2 cups polenta (not instant)
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley

Bring the 8 cups of water to a boil in a large saucepan. 

Vigorously whisk in the polenta in a thin stream to keep the polenta smooth and lump-free. 

Cook the polenta over low heat, whisking constantly until it begins to thicken, about 5 minutes. 

Continue cooking over low heat, stirring frequently with a large spoon or wire whip, until the polenta is very thick and no longer gritty, about 30 minutes. 

Stir in the butter and season the polenta with salt and or add chopped parsley on top.

wanna be fancy? make a gremolata.

GREMOLATA:

1 cup fresh parsley minced

2 tsp lemon zest

1 tsp orange zest

2 cloves of garlic - pressed or grated 

salt and pepper to taste

Mix the parsley, zest of lemon and orange, garlic together in a bowl and season with salt and pepper. use as a topping on the braised pork.