Main Dish

Middle Eastern Braised Pork Shoulder over Polenta

HANNA - Alexander Valley

9280 Highway 128
Healdsburg, CA 95448

There’s nothing more comforting than a slow-braised pork shoulder over creamy polenta. Our version uses fragrant Middle Eastern spices to make it more exotic. Serve the pork with a hearty red wine like our Hanna Alexander Valley Cabernet Sauvignon. Cheers!

  • 2 tablespoons olive oil
  • 3 pounds boneless pork shoulder, cut into 2-inch cubes
  • Salt and freshly ground pepper, to taste
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground allspice
  • 1 cup Hanna Cabernet Sauvignon
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup chicken stock
  • 8 cups water
  • 2 cups polenta
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 cup heavy cream


In a large Dutch oven, warm the olive oil until shimmering. Season the pork with salt and pepper. Working in batches, brown the pork, then transfer to a plate. 

Add the onion to the pot and cook, stirring occasionally, until translucent. Add the garlic, celery and carrot and cook, stirring occasionally, for 3 to 5 minutes. Add the cumin, cardamom and allspice and cook, stirring, until fragrant. Add the wine, tomatoes and stock along with the pork. Bring to a boil, then reduce the heat so the liquid simmers. Cover and braise the pork for about 2 hours. Adjust the seasoning with salt and pepper. 

In a heavy saucepan over high heat, bring the water to a boil. Add 3 teaspoons  salt and gradually whisk in the polenta. Reduce the heat to low and cook, stirring often, until the polenta is tender, about 20 minutes. Remove from the heat. Add the butter and cream and stir until incorporated. 

Serve the braised pork over the polenta.