Pork Sugo

This came from a magazine article I read years ago by the wonderful Janet Fletcher.I made this with the leftover slow roasted pork and it is fabulous. Will be delicious on polenta or pasta! I used a little over a pound of cooked pork and added it after I sautéed the vegetables. Of course, you can make it with fresh boneless pork shoulder. I used the porcini broth but not the porcinis even though the recipe called for it. I have a problem with dehydrated dried mushroom’s texture!
Pork Sugo
!/2 oz. dried porcini
1# boneless pork shoulder, excess fat and membrane removed, diced
1 can 28 oz. Italian San Marzano tomatoes (WFds carries)
3 T. extra virgin olive oil
kosher salt and freshly ground black pepper
2 oz. pancetta, diced
1/2 large onion, minced
1 large carrot, minced
1 large celery rib, minced
2 cloves garlic, minced
2 T. minced Italian parsley
1 T minced fresh sage
1 bay leaf
1/4 t. hot pepper flakes, or to taste
1/2 c. dry red wine
Soak porcini in 1 c. of warm water for 30 minutes. Lift the porcini out of the liquid and chop medium fine. Strain the liquid through a sieve lined with a damp paper towel and reserve.
Cut meat into a 1/2-1″ dice. Heat a 4 qt. Dutch oven over high heat. When hot, add the oil and swirl to coat. Add the meat and season with salt and pepper, stirring occasionally until the meat is browned and a crust begins to form on the bottom of the pot, 6-7 minutes. Reduce heat if necessary to prevent burning. Add the pancetta and cook stirring for 2 minutes. Reduce the heat to medium and add the onion, carrot, celery, garlic, parsley, sage, bay leaf and hot pepper flakes. Cooking stirring constantly for 10 minutes. Add the red wine and loosen the brown bits from the bottom of the pan (if using raw meat)and simmer until the wine evaporates. Add the tomatoes, porcini*(see my note above) and porcini broth. Simmer 1 1/2 -2 hours until the meat is tender. If using precooked roast pork, you only need to cook one hour. Remove bay leaf. Taste and adjust seasonings. Makes enough for 2# of pasta or for 6-8 over polenta.

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