SLOW ROASTED PORK WITH PECORINO POLENTA
This is a great easy dish that is a go to recipe for any time of the year. As I stated for the wine club it pairs deliciously with a Cabernet Sauvignon but also can easily pair with a crisp chilled rosé!
Throw this pork in the oven and let it do its thing, the rosé and onions melt into a delicious sauce. Served with creamy salty polenta and sweet yet bitter radicchio this hits all the taste buds and pairs elegantly with the Laurel Glen 2019 Estate Cabernet Sauvignon. If you have leftovers toss some of the pork with a little BBQ sauce and it makes for a great sandwich and that will pair perfectly with the 2022 Laurel Glen Rosella Old Vine Rosé.
SLOW ROASTED PORK WITH PECORINO POLENTA
Throw this pork in the oven and let it do its thing, the rosé and onions melt into a delicious sauce. Served with creamy salty polenta and sweet yet bitter radicchio this hits all the taste buds and pairs elegantly with the Laurel Glen 2019 Estate Cabernet Sauvignon. If you have leftovers toss some of the pork with a little BBQ sauce and it makes for a great sandwich and that will pair perfectly with the 2022 Laurel Glen Rosella Old Vine Rosé.
Servings 6
Ingredients
- 4 lb boneless Pork Butt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 yellow onions sliced
- 1 handful fresh thyme sprigs
- 2 rosemary sprigs
- 8 cloves garlic chopped
- 4 cups chicken stock
- Bottle of Rosé
- Flat leaf parsley to garnish
- Salt and pepper to taste
- 2 cups water
- 1 cup whole milk
- 1 cup dry polenta
- 1 tsp salt
- 1 cup shredded Pecorino
- Radicchio
- Balsamic Vinegar
Instructions
- Preheat the oven to 350 F
- Heat a large Dutch oven over high heat with a 1 Tbsp of butter and 1 Tbsp olive oil. Dry pork with paper towels and season with salt and pepper. Sear each side of the pork for a few minutes until browned. Remove pork and set aside.
- In the fat, toss in onions, garlic, thyme, and rosemary. Stir and lower heat to medium, cook for 5 minutes, until softened.
- Nestle the seared pork in the middle of the pot. Pour in stock and rosé until the pork is almost completely submerged. Cover and place in the oven. Cook for 4 hours, flipping pork over a few times while cooking, until cooked thru and shreds easily.
- Remove pork from pot and remove fat and shred meat.
- Skim off any extra fat from sauce and return pork to sauce, stir together.
- To grill the Radicchio slice through the root end so that the wedges stay together, drizzle with olive oil and grill on BBQ or a grill pan until charred and softened 10 min or so. Drizzle with Balsamic Vinegar.
- To make Polenta, bring water, milk, and salt to a low boil, whisk in polenta, and whisk to combine, lower heat to simmer and cook for 30 minutes, stir frequently. Mix in the Pecorino and serve.
- To serve, place a spoonful of polenta in middle of plate and top with pork and sauce, garnish with parsley, serve along with grilled radicchio.
