SLOW-COOKED PORK RAGÙ / ARTICHOKE & FENNEL RAGÙ FOR PAPPARDELLE OR POLENTA - Cuisine Magazine - From

Name: SLOW-COOKED PORK RAGÙ / ARTICHOKE & FENNEL RAGÙ FOR PAPPARDELLE OR POLENTA - Cuisine Magazine - From
Ingredients: 2 tablespoons olive oil; 2 onions, chopped; 4 medium carrots, peeled, chopped; 2 stalks celery; 4 cloves garlic, chopped; 2 teaspoons fennel seeds; 250ml dry white wine; ¼ cup capers; 150g green olives; 2 x 400g cans chopped tomatoes; ½ cup flat-leafed parsley, chopped; 1 pork shoulder, approx 1.2-1.4kg, skin removed (make into crackling if you wish, to garnish on top); 3 anchovies; 1 large fennel bulb, cut into thin wedges; 1 x 400g jar artichokes, drained and rinsed (or use canned jackfruit or banana blossoms instead); 1.2 litres vegetable stock; 1 teaspoon salt; 200g instant polenta; 50g butter; 50g vegetarian-rennet parmesan, freshly grated (I often use Mahoe Very Old Edam instead)

www.cuisine.co.nz

Pork shoulder is a much-underrated cut, which is surprising given the collective love of pulled pork. I don’t eat a lot of pork, so when I do I want it to be et

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Ingredients

2 tablespoons olive oil
2 onions, chopped
4 medium carrots, peeled, chopped
2 stalks celery
4 cloves garlic, chopped
2 teaspoons fennel seeds
250ml dry white wine
¼ cup capers
150g green olives
2 x 400g cans chopped tomatoes
½ cup flat-leafed parsley, chopped
1 pork shoulder, approx 1.2-1.4kg, skin removed (make into crackling if you wish, to garnish on top)
3 anchovies
1 large fennel bulb, cut into thin wedges
1 x 400g jar artichokes, drained and rinsed (or use canned jackfruit or banana blossoms instead)
1.2 litres vegetable stock
1 teaspoon salt
200g instant polenta
50g butter
50g vegetarian-rennet parmesan, freshly grated (I often use Mahoe Very Old Edam instead)