- Braised Pork with Tomato, Fennel and Sage
- This pork goes well served over wide noodles, polenta or mashed potatoes.
- Serves 6
- 2 ½ lbs. bone-in pork shoulder
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 leek, trimmed, cleaned, and thinly sliced (optional)
- 1 onion, peeled and thinly sliced
- 3 garlic cloves, minced
- 2 teaspoons fennel seeds
- 1 cup red wine
- 1 14 oz. can crushed tomatoes
- 2 tablespoons chopped fresh sage or 3 teaspoons dried sage
- 1 cup chicken broth
Pre-heat the oven to 350 degrees with a rack in the lower third of the oven.
Season the pork shoulder on both sides with salt and pepper. Place a large Dutch oven over medium-high heat and add oil. Salt and pepper the pork and sear until a golden brown crust begins to form, flip and sear the other side, about 5 minutes per side. Remove the pork shoulder from the pot and set aside on a plate.
Add leeks and onion and sprinkle with salt and pepper. Sauté until lightly browned, about 8 minutes. Add garlic and cook 1 minute. Add fennel and sauté for 1 minute. Add red wine and bring to a boil. Add tomato sauce, sage and chicken broth and scrape the bottom to loosen any browned bits. Bring to a boil and place the pork shoulder and any accumulated juices in the pot. Cover with the lid and place in the oven for 1 ½ hours.
After 1 ½ hours of cooking, turn the pork over and taste for seasoning. Put lid back on and place in oven. Cook for 1 more hour.
Remove the Dutch oven and place on stove top. Remove the pork to a carving platter and gently pull apart with 2 forks. Place pork back in Dutch oven and gently stir.
Serve over wide noodles, mashed potatoes or polenta.