Pork With Tomato & Fennel Sugo
5-7 pound bone in pork shoulder
fresh ground pepper
2 - 28 oz. cans diced tomatoes in juice
2 cups white wine
8 whole garlic cloves
1 large fennel bulb, thinly sliced
3" sprig fresh rosemary, leaves stripped
3 tablespoons EVOO
Preheat the oven to 450.
Rub the entire pork shoulder with a tablespoon of EVOO,
season the entire surface area liberally with salt and fresh ground
pepper and place in the roasting pan, fat side up. Arrange the
vegetables around the roast in the pan, drizzle and toss with another
tablespoon of olive oil, and season with salt and pepper.
Roast the shoulder and vegetables uncovered at 450 for 20 minutes until
the vegetables begin to take color and the pork roast is browned.
Reduce the oven to 350.
In a large bowl, mix together the tomatoes, wine, a tablespoon of EVOO, and the rosemary leaves. Adjust the seasoning with salt and
pepper. Pour evenly over the roast and vegetables in the pan. With
heavy duty foil, tightly seal the roasting pan and roast at 350 for five
Meanwhile, make the polenta.
Fried Romano Polenta
4 cups chicken broth
2 cups polenta
2 shallots, finely minced
2 cloves of garlic, finely minced
1/2 cup grated Pecorino Romano
fresh ground pepper
EVOO - 2 tablespoons plus enough to fill a frying pan 2"
In a 3+ quart sauce pan heat one tablespoon of EVOO. Saute the
onion until translucent, about three minutes. Add the garlic and saute
for another minute. Add the broth and bring to a simmer. While
stirring constantly, add the polenta in a steady stream. Continue
stirring constantly for 20-25 minutes until the polenta is thick.
Add the cheese, remaining tablespoon of EVOO, and season with
additional salt and pepper to taste. Immediately pour the polenta in to
a 9"x13" baking dish and allow to cool. Refrigerate covered in plastic
Cut the polenta in to squares or rectangles approximately 3" x 3" in
size. Heat 2" of EVOO to 350 on a deep fry thermometer in a
heavy, deep sided frying pan. Fry the polenta slices a few at a time,
approximately 3-5 minutes per side until golden brown.
Serve the pork in large shreds with the sauce from the pan over the hot, crispy polenta.