Pork With Tomato & Fennel Sugo with a side of Cobrancosa Fried Romano Polenta
Ingredients
- Pork With Tomato & Fennel Sugo
- 5-7 pound bone in pork shoulder
- Kosher salt
- fresh ground pepper
- 2 - 28 oz . cans diced tomatoes in juice
- 2 cups white wine
- 8 cloves whole garlic
- 1 large fennel bulb thinly sliced
- 3 leaves " sprig fresh rosemary stripped
- 3 tablespoons Spanish Hojiblanca Olive Oil
- Cobrancosa Fried Romano Polenta
- 4 cups chicken broth
- 2 cups polenta
- 2 shallots finely minced
- 2 cloves of garlic finely minced
- 1/2 cup grated Pecorino Romano
- fresh ground pepper
- Kosher salt
- tablespoons Cobrancosa Olive Oil - 2 plus enough to fill a frying pan 2"
Instructions
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Pork With Tomato & Fennel Sugo
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Preheat the oven to 450.
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Rub the entire pork shoulder with a tablespoon of Hojiblanca olive oil, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up.
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Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper.
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Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.
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Reduce the oven to 350.
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In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca, and the rosemary leaves.
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Adjust the seasoning with salt and pepper.
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Pour evenly over the roast and vegetables in the pan.
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With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours.
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Meanwhile, make the polenta.
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Cobrancosa Fried Romano Polenta
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In a 3+ quart sauce pan heat one tablespoon of Cobrancosa.
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Saute the onion until translucent, about three minutes. Add the garlic and saute for another minute.
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Add the broth and bring to a simmer.
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While stirring constantly, add the polenta in a steady stream.
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Continue stirring constantly for 20-25 minutes until the polenta is thick.
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Add the cheese, remaining tablespoon of Cobancosa, and season with additional salt and pepper to taste.
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Immediately pour the polenta in to a 9"x13" baking dish and allow to cool.
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Refrigerate covered in plastic wrap.
