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

Pork With Tomato & Fennel Sugo:

• 5-7 pound bone-In pork shoulder
• 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 Tbs. Ultra Premium Extra Virgin Olive Oil
• Kosher salt
• fresh ground pepper

Rub the entire pork shoulder with a tablespoon of olive oil, season the entire surface area liberally with salt and 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 for 20 minutes until the vegetables begin to take color and the pork roast is browned.  

 

Reduce the oven to 350 °F.  

 

In a large bowl, mix together tomatoes, wine, a tablespoon of olive oil, and the rosemary. Season 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 for 5 hours. 

Meanwhile, make the polenta.

 

In a 3+ quart saucepan, heat one tablespoon olive oil. Sauté the onion until translucent, about 3 minutes. Add garlic and sauté for another minute. Add 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 cheese, the remaining tablespoon of olive oil, 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 approximately 3"x 3" in size. Heat 2" of olive oil to   350°F 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.

 

Shred the pork and serve over the fried polenta.

 

Serves 8