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 whole garlic cloves
- 1 large fennel bulb, thinly sliced
- 3″ sprig fresh rosemary, leaves stripped
- 3 tablespoons Spanish Hojiblanca Olive Oil
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, 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.
Ingredients (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
- Cobrancosa Olive Oil – 2 tablespoons plus enough to fill a frying pan 2″
Directions
- In a 3+ quart sauce pan heat one tablespoon of Cobrancosa.
- Saute the onion until translucent, about three minutes.
- Add the garlic and saute 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 Corbancosa, 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 sqaures or rectangles approximately 3″ x 3″ in size.
- Heat 2″ of Cobrancosa to 350 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.