Pork & Peppers over Polenta
We can never say this enough - the key to a great dinner party is to make the food in advance. No one wants a stressed-out host, and we have too much FOMO to be in the kitchen the whole party! But what to make? For colder months, we love serving braised meals. You prepare everything the day before and the flavors all get to know each other overnight and end up even better the next day.
Serves 8+
4 pound pork shoulder, removed of large fatty parts and cut in to 2” cubes, bar (HAVE YOUR BUTCHER DO THIS FOR YOU)
1 Tablespoon kosher salt
1/4 cup flour
1/4 cup avocado oil
1 onion, diced, about 1 cup
2 small, or 1 large, fennel bulb, cored, stems removed and diced (about 1 1/2 cups)
3 stalks of celery, diced, about 1 cup
2 carrots, peeled and diced, about 1/2 cup
1 teaspoon fennel seeds
3 garlic cloves, minced
1 cup dry white wine
14 oz. diced tomatoes
4 red or orange peppers, cut into thin strips
12 sage leaves, chopped
2 teaspoons rosemary, minced
4-6 cups chicken broth
2 Tablespoons red wine vineagar
Preheat oven to 300 degrees.
Spread out pork cubes and sprinkle with kosher salt and flour. Use your hands to evenly distribute the flour/salt among the meat cubes.
Warm oil over medium-high heat in a large dutch oven pot. Place pork in the pan and brown for about three minutes on each side. When golden and crisp, remove browned meat and set aside. You will need to do this in two or three batches. Drain off all but 2 Tablespoons of oil. If there is non left in your pot, add 2 Tablespoons of oil.
Add onion, fennel, celery, carrots and fennel seeds and cook for 5 minutes over medium heat. Add garlic and cook another minute. Add wine and simmer about 3 minutes until mostly reduced. Stir in tomatoes, peppers, sage and rosemary. Add pork back into pot and pour in enough chicken broth to mostly cover. Bring to a boil, cover, then place dutch oven into the oven and braise for 2 hours. Remove lid and cook an additional hour. Remove from oven and add 2 Tablspoons of red wine vinegar. Mash pork chunks against the side of the pot to break down. Season with salt and pepper.
