Main Dish
Braised Pork with Herbed Polenta
Roadhouse Winery
240 Center St
Healdsburg, CA 95448
roadhousewinery.com
- RECIPE YEAR: 2013
- RECIPE BY: Oakville Grocery, Healdsburg
- YIELD: Serves 8
- PAIRS WELL WITH: Roadhouse Russian River Valley Pinot Noir
"Pigs and Pinot" work well together, and you are in for a real treat with this pairing. We love this dish on those cool fall nights when you can find time away from the hustle and bustle of harvest to enjoy food and wine with friends.
Pork
Ingredients:
- 6 pounds boneless pork butt
- Kosher salt and freshly ground pepper, to taste
- 1 pound yellow onions, quartered
- 2/3 pound jumbo carrots, roughly chopped
- 1/4 bunch celery, roughly chopped
- 1 1/2 ounces garlic, peeled
- 1/2 ounce dried chile de arbol pepper
- 2 cups water
- 2 tablespoons red wine vinegar
Directions:
To prepare the pork, preheat the oven to 350°F. Rub the pork generously with salt and pepper. In a wide, heavy pot over medium-high heat, sear the meat on both sides. Transfer to a platter. Pour off the fat in the pot and add the onions, carrots, celery, garlic and chile de arbol. Cook, stirring occasionally, until the vegetables start to turn golden, about 10 minutes. Place the pork, vegetables and the water in a 6-inch-deep pan and cover with aluminum foil. Transfer to the oven and cook for 3 hours. Let the pork and vegetables cool for 30 minutes, then pull the meat apart with a fork. Transfer the vegetables and drippings to a blender and puree to make the sauce. Add the vinegar and season with salt and pepper.
Polenta
Ingredients:
- 9 cups water
- 1 tablespoon salt, plus more, to taste
- 2 1/2 cups yellow cornmeal
- 1 1/2 cups grated Parmesan cheese, plus more for garnish
- 1 1/2 cups milk
- 1 1/4 sticks unsalted butter, at room temperature, cut into pieces
- 1/3 cup chopped fresh flat-leaf parsley, plus more for garnish
- Freshly ground white pepper, to taste
Directions:
While the pork cools, prepare the polenta: In a large pot over high heat, bring the water to a boil. Add the salt and gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove from the heat and add the cheese, milk and butter, stirring until the cheese and butter have melted. Add the parsley and season with salt and white pepper. To serve, place the polenta in a large, wide serving bowl and top with the pork. Drizzle the sauce over the meat and garnish with cheese and parsley.
