Braised Pork All’Arrabbiata

williams-sonoma.com

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subheading: For the pork:

2 ½ lb. (1.25 kg) boneless pork shoulder, cut into 2-inch (5-cm) cubes

Kosher salt and freshly ground black pepper

2 Tbs. olive oil

1 yellow onion, diced

3 garlic cloves, minced

2 Tbs. tomato paste

1 ½ tsp. red pepper flakes

½ cup (4 fl. oz./125 ml) red wine

1 can (28 oz./875 g) diced plum tomatoes

subheading: For the olive tapenade:

2 anchovy fillets, minced

1 garlic clove, minced

1 tsp. grated lemon zest

2 Tbs. fresh lemon juice

6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil

1 cup (4 oz./125 g) green olives, pitted and chopped

½ cup (½ oz./15 g) fresh flat-leaf parsley leaves, chopped

1 Tbs. capers, chopped

Kosher salt and freshly ground black pepper

subheading: For the semolina polenta:

4 cups (32 fl. oz./1 l) milk

Kosher salt and freshly ground black pepper

1 cup (5 ½ oz./170 g) semolina flour

2 Tbs. unsalted butter

½ cup (2 oz./60 g) grated Parmesan cheese

subheading: Related Recipes:

Braised Pork Shoulder with Broccolini

Braised Pork Shoulder with Polenta

Directions at williams-sonoma.com

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