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Braised Pork - {Brasato Di Maiale}

Type: Pork
Courses: Main Course
Serves: 8 people

Recipe Ingredients

4 lbs 1816g / 64ozPork shoulder - cut 3" chunks
  Marinade
1/2 cup 118mlOlive oil
1 cup 62g / 2.2ozYellow onion - thinly sliced (medium)
1 cup 110g / 3.9ozCarrot - sliced (small)
1   Celery rib - sliced
1 tablespoon 15mlFine sea salt
10   Garlic cloves - crushed
2   Bay leaves
2 tablespoons 30mlRosemary - finely chopped
12   Juniper berries - crushed
1   Good red wine
  Complete The Dish
1/3 cup 78mlOlive oil
3 oz 85gPancetta - finely chopped
1   Yellow onion - finely chopped
4   Garlic cloves - crushed
2 cups 474mlWhite wine
1 cup 198g / 7ozSugar
1/2 cup 118mlRed wine vinegar
  Grilled Scallion Salad
3   Scallions
  Extra-virgin olive oil - as needed
1   Lemon
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

In a bowl, combine 1/2 cup olive oil with the sliced onion, carrot, and celery. Add the salt, crushed garlic cloves, bay leaves, rosemary, juniper berries, and the bottle of wine. Place the pork in a non-reactive bowl and cover with the marinade. Marinate for 3 days, refrigerated, stirring twice a day.

Remove the meat from the marinade.

In a large casserole, heat the remaining olive oil, then add the pork pieces and pancetta to sear on all sides, working in batches, and removing the meat once it is seared. Add the chopped onion and remaining garlic to the pan, and cook until just softened. Add the marinade and scrape the bottom of the pan with a wooden spoon. Add 2 cups wine and the pork and bring to a simmer. Cook over low heat, partially covered, for 90 minutes, or until the meat is very tender.

Remove the meat and keep it covered.

In a small saucepan, heat the sugar over high heat until it melts and turns golden. Remove from the heat and add the vinegar. Pour this mixture into the sauce and heat through. Serve the pork with the sauce spooned over. Encircle the pork with the Grilled Scallion Salad.

Grilled Scallion Salad: Drizzle the scallions with olive oil. Grill for 1 minute. Squeeze 1/2 lemon over scallions and grill for 2 more minutes. Season with salt and pepper. Remove the scallions from the grill and toss with the rest of the lemon juice.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E19) - from the TV FOOD NETWORK

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