Recipe Courtesy of St. Supéry Estate Chef
Serves 4-6
INSTRUCTIONS
Preheat oven to 300°F. Season pork with salt and pepper. Heat oil in a heavy skillet over medium-high heat. Sear pork on all sides and transfer to a deep roasting pan or Dutch oven. Add liquids, garlic and herbs. Cover tightly and braise in the oven for 2-2 ½ hours until pork is very tender. Strain braising liquid into a medium sauce pot and reduce until thickened. Finish with butter and cream if desired. Spoon over pork and polenta.
GREMOLATA
INSTRUCTIONS
Mix all ingredients and spoon over pork just before serving.
POLENTA
INSTRUCTIONS
While the pork is braising, bring stock to a boil in a medium sauce pot. Whisk in polenta and turn heat down to low. Cover and cook, whisking occasionally, for about 45 minutes. Finish with butter, cream, and parmesan and season to taste with salt and pepper.
Merlot is a wonderful wine for pairing, given its mellow, versatile character. One of my favorite pairings with Merlot is pork. Braised Pork Shoulder with Parmesan Polenta and Currant Gremolata is a great partner to the smooth Napa Valley, Rutherford Estate Vineyard Merlot as well as a satisfying plate of comfort food on a cool autumn night.
Serves As
Entrée
A great wine to celebrate
Holidays
