Slow Braised Pork with Tomato-Fennel Sugo over Hojiblanca Fried Polenta

Photo and recipe courtesy of Rachel Bradley-Gomez of the food blog Au Jardin Potager

Recipe courtesy of Rachel Bradley-Gomez of the food blog Au Jardin Potager. Serves 8.

Slow Braised 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 whole garlic cloves
• 1 large fennel bulb, thinly sliced (also known as Sweet Anise)
• 3″ sprig fresh rosemary, leaves stripped
• 3 TBL Sigona’s Fresh Press Hojiblanca Olive Oil from Spain (Sigona’s olive oil of the month for March 2012)

Directions: Preheat the oven to 450.

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. Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper.

Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.

Reduce the oven to 350.

In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca, garlic and the rosemary leaves. Adjust the seasoning with salt and pepper. Pour evenly over the roast and vegetables in the pan. With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours.

Meanwhile, make the polenta.

Hojiblanca Fried Polenta

• 2 TBL plus enough to fill a frying pan 2″ (a few cups) Sigona’s Fresh Press Hojiblanca olive oil from Spain  (Sigona’s olive oil of the month for March 2012)
• 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

Directions: In a 3+ quart sauce pan heat one tablespoon of Hojiblanca. Sauté the onion until translucent, about three minutes. Add the garlic and sauté for another minute. Add the broth and bring to a simmer. While stirring constantly, add the polenta in a steady stream. Continue stirring constantly for 20-25 minutes until the polenta is thick.

Add the cheese, remaining tablespoon of Hojiblanca, and season with additional salt and pepper to taste. Immediately pour the polenta in to a 9″x13″ baking dish and allow to cool. Refrigerate covered in plastic wrap.

Cut the polenta in to squares or rectangles approximately 3″ x 3″ in size.  Heat 2″ of Hojiblanca to 350F on a deep fry thermometer in a heavy, deep sided frying pan. Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown.

Serve the pork in large shreds with the sauce from the pan over the hot, crispy polenta.