Braised Pork - {Brasato Di Maiale}

Recipe Ingredients

4 lbs	1816g / 64oz	Pork shoulder - cut 3" chunks
		Marinade
1/2 cup	118ml	Olive oil
1 cup	62g / 2.2oz	Yellow onion - thinly sliced (medium)
1 cup	110g / 3.9oz	Carrot - sliced (small)
1		Celery rib - sliced
1 tablespoon	15ml	Fine sea salt
10		Garlic cloves - crushed
2		Bay leaves
2 tablespoons	30ml	Rosemary - finely chopped
12		Juniper berries - crushed
1		Good red wine
		Complete The Dish
1/3 cup	78ml	Olive oil
3 oz	85g	Pancetta - finely chopped
1		Yellow onion - finely chopped
4		Garlic cloves - crushed
2 cups	474ml	White wine
1 cup	198g / 7oz	Sugar
1/2 cup	118ml	Red 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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