Photo by AMANDA LIM on Pexels
Italian Braised Pork with Creamy Polenta and Sautéed Greens
Braised pork shoulder cooked with onion, garlic, wine, tomatoes, and rosemary, served with creamy polenta and sautéed spinach.
- 200 g pork shoulder
- 50 g polenta
- 80 g onion
- 2 cloves garlic cloves
- 200 g tinned tomatoes
- 100 ml red wine
- 3 sprigs fresh rosemary
- 100 g spinach
- 400 ml vegetable stock
- 20 ml olive oil
- 1 tsp balsamic vinegar
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Add to a shopping listHow the shopping list works →- Step 1
Cut pork shoulder into 4cm chunks. Pat dry with kitchen paper.
- Step 2
Heat 10ml olive oil in a heavy-bottomed pot over medium-high heat. Season pork with salt and pepper, then brown in batches for 3-4 minutes per side. Remove and set aside.
- Step 3
Dice onion and mince garlic. In the same pot, sauté onion for 3 minutes until softened.
- Step 4
Add garlic and cook for 1 minute until fragrant.
- Step 5
Pour in red wine and scrape up any browned bits from the bottom. Simmer for 2 minutes.
- Step 6
Add tinned tomatoes, return pork to pot, add rosemary sprigs, and pour in 300ml vegetable stock. Bring to a simmer, cover, and cook for 25-30 minutes until pork is tender.
- Step 7
Meanwhile, bring remaining 100ml vegetable stock to a boil in a separate saucepan. Slowly whisk in polenta while stirring constantly to avoid lumps.
- Step 8
Reduce heat to low and continue stirring polenta for 8-10 minutes until thick and creamy. Season with salt and pepper.
- Step 9
In a frying pan, heat remaining 10ml olive oil over medium heat. Add spinach and sauté for 2-3 minutes until wilted. Season with salt, pepper, and balsamic vinegar.
- Step 10
Taste the pork braise and adjust seasoning with salt and pepper.
- Step 11
Spoon creamy polenta onto a plate, top with braised pork and sauce, and serve with sautéed spinach alongside.
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