Braised Pork Shoulder with Polenta | Williams Sonoma

Name: Braised Pork Shoulder with Polenta | Williams Sonoma
Total time: 285 min
Ingredients: 1 boneless pork shoulder, about 3 to 4 lb. (1.5 to 2 kg), cut into<br> 1 1/2-inch (4-cm) cubes; Salt and freshly ground pepper, to taste; Fennel pollen or ground fennel seed, to taste; All-purpose flour as needed; 1 cup (8 fl. oz./250 ml) vegetable oil or lard; 1 yellow onion, finely diced; 1 carrot, peeled and finely diced; 2 celery stalks, finely diced; 1/4 fennel bulb, finely diced; 3 whole garlic cloves; 1 cup (8 fl. oz./250 ml) dry white wine; 1 can (14 oz./440 g) whole plum tomatoes, preferably San<br> Marzano; 8 green Friggitello peppers, stemmed, seeded and quartered; 8 red Nardello peppers, stemmed, seeded and quartered; 12 fresh sage leaves plus 1 Tbs. chopped fresh sage; 2 tsp. chopped fresh rosemary; 1 to 2 quarts (1 to 2 l) pork or chicken broth; 4 cups (32 fl. oz./1 l) whole milk; 2 cups (16 fl. oz./500 ml) water; 2 tsp. kosher salt; 1 1/4 cups (9 oz./280 g) polenta; 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter; 1/3 cup (1 1/2 oz./45 g) grated pecorino romano cheese; 1/3 cup (1 1/2 oz./45 g) grated grana padano cheese; 1 1/2 tsp. chopped fresh rosemary

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Braised Pork Shoulder with Polenta If possible, braise the pork a day before serving it; this is one of those rare dishes that is actually better after it sits

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Ingredients

1 boneless pork shoulder, about 3 to 4 lb. (1.5 to 2 kg), cut into<br> &nbsp; 1 1/2-inch (4-cm) cubes
Salt and freshly ground pepper, to taste
Fennel pollen or ground fennel seed, to taste
All-purpose flour as needed
1 cup (8 fl. oz./250 ml) vegetable oil or lard
1 yellow onion, finely diced
1 carrot, peeled and finely diced
2 celery stalks, finely diced
1/4 fennel bulb, finely diced
3 whole garlic cloves
1 cup (8 fl. oz./250 ml) dry white wine
1 can (14 oz./440 g) whole plum tomatoes, preferably San<br> &nbsp; Marzano
8 green Friggitello peppers, stemmed, seeded and quartered
8 red Nardello peppers, stemmed, seeded and quartered&nbsp;
12 fresh sage leaves plus 1 Tbs. chopped fresh sage
2 tsp. chopped fresh rosemary
1 to 2 quarts (1 to 2 l) pork or chicken broth
4 cups (32 fl. oz./1 l) whole milk
2 cups (16 fl. oz./500 ml) water
2 tsp. kosher salt
1 1/4 cups (9 oz./280 g) polenta
6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
1/3 cup (1 1/2 oz./45 g) grated pecorino romano cheese
1/3 cup (1 1/2 oz./45 g) grated grana padano cheese
1 1/2 tsp. chopped fresh rosemary