If there's one recipe everyone should make once in their lifetime this is it!
I'm not a follower of recipes, I'm a freestyler, a little wild, but always safe. Many years ago i was gifted a cooking class with Luciana Sampogna and we made the most insane food from a region in Italy called Friuli , Rocket & Ricotta cake which was incredible and this ‘Cueste di Purcitin Tal Brut di Polente’ Pork & Polenta!
I know why this dish is a favourite because the region it comes from has historical links to my ancestors in Hungry and Austria - it all makes sense.
I followed the recipe exactly. This time I added a little extra garlic, wine and Broth to make it more saucy which will add to the sloppiness of the polenta but I didn't make my Pork broth which last time I did.
Surprisingly so I'm not a big meat eater, we drink a lot of Broth but eat meat - chicken, beef or lamb maybe once a week, sustainable wild fish once a week and pork barely ever. But when I eat it I make sure its the best free range humanely treated pork I can get my hands on and I make it a feast! One day I'll make you my shoulder of pork with apples and my dads Rolled pork neck with bread dumplings and sour cream sauce but today it's this.
The simplest meals are always the best and this is simple. Get beautiful pork neck get your butcher to dice it up for you, add a little butter, garlic, wine, herbs and broth and instant magic.
Slow cook it, serve with wet creamy broth polenta and no words need to be spoken.
This is how easily its done.....but just prepare the pork the day before.
1.5kg free range humanly treated pork neck cubed into bit size portions - it is very fatty, don't be alarmed as this will cook down and render off and make the meat super succulent and melty
150ml dry white wine - I use preservative free
3 large garlic cloves finely minced
a handful of sage and rosemary
salt and pepper to taste
400g polenta (not instant)
500ml whole milk
500ml broth or excess brothy juice from the cooked pork
warm the oven to 150c (no fan)
in a heavy based saucepan melt 75g butter and cook off you pork until it caramelised and browned
remove from the pan and set aside
add the rest of the butter 25g and gently cook the garlic until it raw smell has gone
then add the meat back into the pot along with the wine and cook until the alcohol smell has gone
add broth and herbs
season with a little salt and pepper
pop into the pre-heated oven and cook covered for at least 2-3hours or until the meat falls to pieces when pushed between two forks
Iet cool overnight in the fridge ready for polenta the next day
day of serving
bring your liquids to boil - milk & broth
add polenta and patiently whisk until thick and sloppy - roughly 15 mins
season with pepper
PORK & POLENTA
once the polenta is ready and the pork is warmed gently mix the pork and pork juices through the polenta like the photo's below
serve in bowls or plates this sloppy delicious mess with parmesan and olive oil and rocket salad on the side.
freeze part of the brothy slow cooked pork in containers in the freezer for warming winter sour of the moment meals
It's a strange person who does not LOVE this meal!
ALL RECIPES AND PHOTOS PROPERTY OF MICHELLE SCHOEPS AKA THE BROTH LADY
This recipe byLuciana Sampogna
©Michelle Schoeps 2017
©Love and Bones Broth 2017