Tuesday, February 14, 2017

Pork Ragu over Creamy Polenta

This recipe is from Bon Appétit. I had seen it in the magazine, but had decided not to tear out the recipe for some reason. Then I saw it again online, and this time I had to bookmark it. It takes a while to make, but you get lots of leftovers out of it (we have some pork ragu in the freezer as we speak). Plus, it was a huge hit at our table! The Engineer gave it five stars, called it magnificent and said it would be okay to serve it if Anthony Bourdain were to drop by. Isn’t he wonderful? (The Engineer, I mean. I married well.)

For the pork
3 lbs. skinless, boneless pork shoulder (Boston butt), cut into 3 pieces
kosher salt and freshly ground black pepper
1Tbsp. vegetable oil
1 large onion, finely chopped
6 garlic cloves, finely chopped
2 Tbsp. tomato paste
½ cup full-bodied red wine
1 28-oz. can whole peeled tomatoes
4 sprigs thyme
2 sprigs rosemary
2 bay leaves

For the polenta and assembly
kosher salt
1½ cups coarse polenta (not quick-cooking)
¼ cup unsalted butter or margarine
½ cup grated parmesan (from about 2 oz.), plus more for serving
freshly ground black pepper
½ cup chopped fresh parsley
olive oil (for drizzling)

For the pork
Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10–12 minutes. Transfer to a platter and pour off pan drippings.

Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12–15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5–8 minutes.

Add wine and cook, scraping up any browned bits, until reduced by about half, 5–8 minutes.

Add tomatoes, crushing with your hands or the back of a wooden spoon as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.

Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2½–3 hours.

Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper.
Pork can be cooked 5 days ahead. Let cool; cover and chill in sauce.

For the polenta and assembly
Bring 6 cups salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low. Cook, whisking often, until polenta is tender and creamy, 20–25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and ½ cup Parmesan to polenta and whisk until melted; season with salt and pepper.

Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top and drizzle with oil.

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