Italian Pork and Tomato Sauce Served over Risotto

My husband went to Costco and came back with pork shoulder again.  I think he was trying to get me to make my Pork Tacos, but I had other plans.  Because Fall is around the corner, I tend to start making dinners to freeze.   Its nice to have a healthy, hearty meal I can pull out when needed to feed the family. I think we all need those go to meals more often once school is back in session and the holidays are around the corner.  This is an easy meal to make and double; feed tonight and freeze the rest for down the road.  You can serve this pork over rice, pasta or polenta.  It would also do nicely in a sturdy bun as a sandwich.

I doubled this recipe, using 6 pounds of shoulder.

Italian Pork in Tomato Sauce:

•  3 tablespoons extra-virgin olive oil
• 4 strips of bacon
• 1 medium onion, cut into chunks
• 1 carrot, cut into chunks
• 1/2 stick celery, cut into large chunks
• 3 pounds pork shoulder, cut into large chunks
• 1/4 cup dry white wine
• salt and pepper
• 2 – 1/2 cups tomatoes, puréed in a blender (canned or boxed would work fine)
• one bay leaf
• Risotto (recipe below)
• Basil Oil (click on link for recipe)

Add bacon, onion, carrot and celery into a food processor.  This blend is called soffritto.

In a large saucepan on medium heat put the extra-virgin olive oil. When the oil is hot add the soffritto mixture of finely diced bacon and vegetables.

When the onion is soft and translucent and the bacon is browned, add the pork meat.  Stir the meat for few minutes until the pork is uniformly browned.  Set the temperature to high, add the wine, and let it evaporate.  Set the temperature to medium, and stir in the tomato and bay leaf.

When the tomato starts boiling reduce the temperature to a simmer, cover the saucepan, and cook for about 45 minutes or until the meat is tender.  You can let this sit over low temperature until ready to serve, just stir to make sure it is not burning on bottom of the pan.

Risotto Recipe:

I used Carnaroli an Italian long grain rice

• 2 cups diced onion (1 medium yellow onion)
• 1 package Carnaroli rice
• 46 ounces of Chicken Stock
• 3 tablespoons of Olive oil
• Grated Parmesan cheese
• ground black pepper to taste

In a large sauté pan heated to medium-high, add olive oil.  When oil is heated add onion and stir to coat.  Cook until onion is translucent and starting to brown.

Add rice.  Stir to coat rice.  Cook for 2-3 minutes.

Add 2 cups of chicken broth stir.  You will be stirring continually.  Stopping for no more than 10-15 seconds.

Once stock is absorbed, add another cup, stirring until absorbed.  Continue this process until stock is gone and rice is tender. “Al Dente”

Plate rice and top with serving pork and tomato, add a drizzle of Basil Oil and sprinkling of grated Parmesan Cheese.

Related articles

• Herb Crusted Pork Tenderloin w/ Roasted Red Potatoes, Glazed Mini Carrots, and… (beatcancer2010.wordpress.com)