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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

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

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...

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