Pork Shoulder Pizzaiola

Votes: 1

Time: 3 hours 30 minutes
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 869, total fat 45 G., saturated fats 17 G., proteins 44 G., carbohydrates 54 G., fiber 5 G., cholesterol 141 mg, sodium 1206 mg, sugar 8 G.

When chef and TV personality Alex Guarnaschelli set out to write her book, Cook with Me, she decided to build it around a simple premise: "My favorite home-cooked meals when I'm not at work." She intended to feature new recipes (like a red velvet cake with natural dye) alongside dishes from her childhood, including this pork pizzaiola. Alex's mother, renowned cookbook editor Maria Guarnaschelli, used to make this hearty Neapolitan pizzaiola when the weather turned chilly. To update the dish, Alex decided to use pork shoulder. It's fattier and less expensive than the loin her mother favored. And for an unexpected flavor twist, Alex added fish sauce. This pizzaiola is delicious on its own or with a side of pasta or polenta.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

1 tbsp. l. olive oil
450 g raw spicy Italian sausages (about 4 pcs.)
900 g boneless pork shoulder, cut into 6-7 cm pieces.
2 medium onions, sliced into thin half rings
4 large cloves garlic, thinly sliced
1 teaspoon red pepper flakes
3 cups dry white wine
1 can (800 g) of canned peeled whole tomatoes
2 cups cherry tomatoes
2 anchovy fillets, coarsely chopped
1 tbsp fish sauce
450 g farfalle pasta
2 tablespoons unsalted butter, room temperature
1 cup finely grated Parmesan
1 tbsp red wine vinegar
0.5 cup fresh basil leaves

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C.
Fry the sausages:

Heat a dutch oven over high heat and add olive oil. Using metal tongs, arrange the sausages in a single layer in the hot oil. Reduce the heat to medium and fry the sausages on all sides until cooked through, 8-10 minutes. Transfer to a plate and set aside.

Prepare the pork shoulder:

Sprinkle the pork pieces with salt on all sides. Place the meat in a single layer in the casserole dish and brown on all sides, 5-8 minutes per side. Add the onion, garlic, and red pepper. Cook, stirring occasionally, until the onion is translucent, 8-10 minutes. Add the white wine and simmer, stirring frequently, until all the liquid has evaporated, 12-15 minutes.
Add the canned and fresh tomatoes, anchovy fillets, and fish sauce. Cover the pan and place it on the middle rack of the oven. Simmer until the meat is tender when pierced with a knife, 2 to 2.5 hours.
Remove the cauldron from the oven and use a large spoon to skim off any excess fat or impurities from the surface of the sauce. Let the sauce rest on the stovetop over low heat while you cook the pasta.
Boil the pasta:

Pour 4 liters of water into a large saucepan and bring to a boil over high heat. Add 4 tablespoons of salt and bring the water to a boil. Taste. The water should be as salty as the sea. Add the pasta and cook, stirring with a large slotted spoon to prevent the pasta from sticking to the pan, until al dente, 8-10 minutes.
Drain the pasta, place it in a large bowl and toss with oil and a pinch of salt.
Place the sausages in the sauce, then add Parmesan, red wine vinegar, and basil leaves. Taste. Divide the pasta among plates, spoon the sauce and meat over the top, and serve.