Time: 2 hours 50 minutes
Complexity: easily
Servings: 4

This dish uses bone-in pork shoulder cutlets. This meat is quite tough and ideal for long braising, and the bones make for a particularly flavorful sauce. The pork is seared on all sides, then poured into a cauldron with vegetables and spices, covered with a small amount of chicken broth, and simmered in the oven until tender. Serve the braised pork with a side of creamy polenta, drizzled with the delicious sauce. A perfect dish for a Sunday family dinner.

Ingredients:

Pork

• 1.3 kg of natural pork shoulder cutlets on the bone
• 3 tablespoons of vegetable oil
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 onion, chopped
• 4 cloves garlic, crushed
• 2 tbsp tomato paste
• 1/4 cup apple cider vinegar
• 1 teaspoon crushed red pepper flakes
• 2 bay leaves
• 2.5 cups chicken broth
• 2 tbsp chopped parsley, for serving

Creamy polenta

• 1/3 cup coarse polenta, or corn grits
• 1 and 1/3 cups light cream
• 1 cup of milk
• 2 tablespoons butter
• 0.5 tbsp. grated parmesan
• Cooking spray

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, polenta, corn grits, Parmesan cheese, cream, milk, carrot, celery, apple cider vinegar, tomato paste, bay leaf, red pepper flakes

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Pat the pork dry with paper towels and season with salt and black pepper. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat and brown the patties on all sides, working in batches if necessary. Remove the pork from the skillet and set aside.
Step 3
• Add the remaining 1 tablespoon of vegetable oil to the pot and reduce the heat to medium. Add the carrots, celery, onion, some salt and black pepper, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the raw aroma subsides, about 3 minutes. Deglaze the pot with vinegar, then add the red pepper flakes and bay leaf.
Step 4
• Return the pork to the cauldron and add enough broth to reach halfway up the meat. Bring to a boil, cover, and place in the oven. Simmer until the meat is tender, about 1.5 hours. Half an hour before the end of the cooking time, remove the lid to allow the liquid to evaporate and the pork to brown.
Step 5
• Serve the pork with creamy polenta, drizzled with the sauce and sprinkled with parsley.
  
  

  Creamy polenta

  
  Spray the slow cooker bowl with cooking spray (to make cleanup easier) and heat over high heat.
  
  In a medium saucepan, combine 1 cup heavy cream, 1 tablespoon butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to prevent lumps. Cook for 2-3 minutes. Pour the polenta into a slow cooker and cook on high for 2 hours, stirring once or twice an hour.
Step 6
• When you are ready to serve, open the slow cooker and stir in the remaining 1 tablespoon butter, the remaining 1/3 cup light cream, and the Parmesan. Season with a little salt and pepper, as the polenta will be served with a well-salted side dish.

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