This is one of my favorite recipes I made last winter. A spicy braised pork with tomatoes and a polenta crust that will knock your socks off. Mine are already off, since it’s the middle of summer here, and the oven is not a great idea most days. Today is interestingly mild, a bit windy, low humidity. Glorious summer day, like this braised pork casserole.
I think pork shoulder has a last name and it’s braised. I can’t quite separate one from the other. I’ve tried many options, and, basically, they’re all good. Or great even.
This recipe is from Donna Hay online magazine. If you don’t know it, you should take a look. It’s the most gorgeous food magazine ever. You can subscribe and download each issue as they are published.
But on with this recipe for spicy braised pork shoulder.
First, the meat is seared in the same pan that goes into the oven. This way it will be juicy. After that comes the long braise, with tomatoes, chipotles in adobo (one of my favorite), spices and the like. You can very well stop here, add some rice or noodles – or nothing really, just a spoon – and eat this wonderfully tender and flavorful spicy braised pork.
Or you can also add a polenta crust, grainy, soft and perfectly matched to the spicy meat.
You can adjust the amount of spice by using more or less chipotle chiles and sour cream.
One of the best ways to eat pork. And polenta.
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Description
You can adjust the recipe to your taste regarding spiciness. The sour cream adds a nice touch, but you can omit it.
Ingredients
For the pork:
- 2 pounds pork shoulder (whole)
- Olive oil
- 1 large onion (I use red)
- 4 green onions (white and light green parts)
- 2 garlic cloves (sliced)
- 1 or 2 chipotle chiles in adobo (adjust to your spicy taste)
- 1–2 tablespoons tomato extract
- 1 can tomatoes (chopped)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- Salt and freshly ground black pepper
- 2 cups or more if needed chicken stock
- 3–4 tablespoons sugar (adjust to your taste)
- 3–4 tablespoons sour cream (optional)
For the polenta crust:
- 2 cups 350g instant polenta
- 2/3 cup 100g all purpose flour
- 1 1/2 teaspoons baking powder
- Salt and freshly ground black pepper
- 1 1/2 cups milk
- 6 eggs
- 4 tablespoons butter (melted)
Instructions
For the pork:
- Turn the oven at about 200ºF / 90ºC (low).
- Put a few tablespoons olive oil in an sturdy pan or skillet apt for the oven (I use enameled or stainless steel), set over high heat and sear the pork on all sides. It will take about five minutes.
- Turn the heat down to low, add onions and garlic and brown a bit without burning. Turn the heat off.
- Add minced chipotles, tomato extract, seeds, canned tomatoes and broth. Season with salt and pepper to taste.
- Cover with a tight lid or with aluminum foil and cook in the low oven for 2 to 3 hours, depending on the size of the pork.
- Check it once or twice, turn it if necessary, and take it out when the meat can be effortlessly cut with a fork and the liquid is almost consumed.
- Separate the meat in bites with two forks.
- To the sauce add the sour cream (if using).
- You can serve it like this with rice or regular polenta, or make the polenta crust.
For the polenta crust:
- Turn the oven to 375ºF / 190ºC.
- Put the shredded pork meat with the sauce in an oven ceramic or stainless steel dish with high sides, or use individual oven proof bowls.
- In a bowl mix eggs, milk and butter.
- In another large bowl mix flour and polenta. Add salt and pepper to taste.
- Add egg mixture to the flour mixture and mix with a spatula or fork until you have a thick mixture.
- Spread by tablespoons over the pork mixture and bake for about 30 minutes, until the top is cracked, puffed and golden.
barely adapted from Donna Hay magazine
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