Milk Braised Pork Shoulder With Semolina Gnocchi
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
58
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tbsp
Coarse Kosher Salt1 tsp
Ground Cinnamon1 cup
Butter (1 stick)1 cup
All-Purpose Flour1 medium
White Onion (chopped)1 large
Carrot (chopped)1 large
Celery Stalk (chopped)2 cups
White Wine (dry)4 cups
Whole MilkDirections:
1
Place pork in large bowl
2
Mix 1 tablespoon coarse salt and cinnamon in small bowl
3
Sprinkle salt mixture over pork, tossing to coat evenly
4
Cover and chill overnight
5
Preheat oven to 350°F
6
Melt butter in heavy medium saucepan over medium heat
7
Whisk in flour
8
Reduce heat to medium-low and cook 2 minutes, whisking often (do not allow roux to brown)
9
Remove from heat; cover and let stand until ready to use
10
Using on/off turns, blend onion, carrot, and celery in processor until finely chopped
11
Cook pancetta in large ovenproof pot over medium-high heat until beginning to brown and fat is rendered, about 6 minutes
12
Add vegetables to pot and sauté until beginning to brown, about 6 minutes
13
Add pork and sauté until brown, about 7 minutes
14
Add wine and bring to boil, stirring up browned bits
15
Add milk and bring to simmer
16
Add tomato puree, then whisk in roux
17
Simmer 5 minutes, whisking occasionally
18
Cover pot
19
Place in oven and braise pork until very tender, about 2 hours
20
Uncover; let pork cool briefly
21
Chill pork, uncovered, until cold, then cover and chill overnight
22
Rewarm pork over low heat, stirring often
23
Season to taste with salt and pepper
24
Place 1 gnocchi square in center of each plate
25
Top with pork and sauce
26
Place pork in large bowl
27
Mix 1 tablespoon coarse salt and cinnamon in small bowl
28
Sprinkle salt mixture over pork, tossing to coat evenly
29
Cover and chill overnight
30
Preheat oven to 350°F
31
Melt butter in heavy medium saucepan over medium heat
32
Whisk in flour
33
Reduce heat to medium-low and cook 2 minutes, whisking often (do not allow roux to brown)
34
Remove from heat; cover and let stand until ready to use
35
Using on/off turns, blend onion, carrot, and celery in processor until finely chopped
36
Cook pancetta in large ovenproof pot over medium-high heat until beginning to brown and fat is rendered, about 6 minutes
37
Add vegetables to pot and sauté until beginning to brown, about 6 minutes
38
Add pork and sauté until brown, about 7 minutes
39
Add wine and bring to boil, stirring up browned bits
40
Add milk and bring to simmer
41
Add tomato puree, then whisk in roux
42
Simmer 5 minutes, whisking occasionally
43
Cover pot
44
Place in oven and braise pork until very tender, about 2 hours
45
Uncover; let pork cool briefly
46
Chill pork, uncovered, until cold, then cover and chill overnight
47
Rewarm pork over low heat, stirring often
48
Season to taste with salt and pepper
49
Place 1 gnocchi square in center of each plate
50
Top with pork and sauce
51
An Italian bacon cured in salt; available in the refrigerated deli case of many supermarkets and at Italian markets
52
An Italian bacon cured in salt; available in the refrigerated deli case of many supermarkets and at Italian markets
53
An Italian bacon cured in salt; available in the refrigerated deli case of many supermarkets and at Italian markets