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

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

  • 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"
  • 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.