sharing recipes from one generation to the next
Buying an indulgent ingredient to use just a small amount in a single recipe may seem indulgent, but I justified the expense knowing I’d be motivated to start experimenting with other dishes. That’s exactly what happened with a bottle of dry Marsala I’d bought recently, and how I came to make this delicious recipe.
After making a mental note to look more closely at a recipe for Pork Braised with Marsala and Red Wine, I totally forgot which of my many cookbooks I’d been browsing. “Eat Your Books” is an amazing resource if like me you have a large book collection and a bad memory. A quick search inside my EYB library located the recipe’s whereabouts but to my frustration I discovered I’d bought the wrong cut of meat. Luckily I’m not easily deterred.
I have very few recipes that slow cook pork and perhaps that left my creativity unconstrained because in the end, while my dish only fleetingly resembled the Marcella Hazan recipe that had inspired it, I was extra happy with the result.
The meat was sweet and delicate and the sauce had developed a beautiful deep richness. It was so good that we greedily wiped our plates clean with bread.
I now beginning to think that dry Marsala as an essential pantry item.
Wine Braised Pork Shoulder
1 kg boneless pork shoulder
2 tablespoons gluten free plain flour
3 tablespoons olive oil
2 tablespoons concentrated tomato paste
1/2 cup red wine
1/2 cup dry Marsala
1 teaspoon fennel seeds
1 cup vegetable stock approx
sea salt and freshly ground black pepper to taste
1 tablespoon vincotto
1/4 cup finely chopped fresh parsley
Preheat the oven to 160C
Cut the pork into pieces 5cm square, then toss the pork in the flour and shake off the excess.
Heat the olive oil in a saute pan and thoroughly brown the meat in batches. Transfer to a cast iron casserole dish and sprinkle over the fennel seeds.
Dissolve the tomato paste in the wines. Deglaze the saute pan with the wine mixture being sure to scrape all the caramelised residue into the sauce.
Pour the wine over the pork, then add enough stock to cover the meat.
lay a piece of baking paper over the surface of the meat, cover the casserole dish then braise the meat in the oven for 1 hour.
Chill the braised meat in the sauce overnight to allow the flavours to ripen.
Lift the fat from the surface. Heat the meat and once the juices have melted stir in the vincotto. Simmer for 15 minutes to thoroughly heat through.
Stir in the parsley, adjust the seasonings.
Serve with soft polenta and rocket.