Milk-Braised Pork Shoulder with Cabbage and Polenta | CUESA

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Milk-Braised Pork Shoulder with Cabbage and Polenta

Source:

Staffan Terje, Perbacco Ristorante and Bar.

Serves 6
  

INGREDIENTS

3 pounds bone-out pork shoulder
1 onion diced
1 fennel diced
5 cloves garlic
2 bay leaves
1 quart whole milk
1 cup white wine
Salt and pepper to taste
1 bunch Savoy cabbage cleaned and shredded
3 tablespoons butter
Salt and pepper to taste
1 cup polenta
3 cups water or stock
3 tablespoons Sciabica & Sons olive oil
¼ cup parmesan cheese
Salt to taste
  

PREPARATION

For the pork

  1. Preheat oven to 325ºF .
      
  2. Tie pork shoulder with butchers’ twine to create a uniform shape.
      
  3. Season meat with salt and pepper and brown over medium heat in the braising pot. Remove meat from pot and set on a plate.
      
  4. Add diced fennel, onion, garlic and bay leaves to the same braising pot and lightly brown.
      
  5. Place pork back into the braising pot on top of the vegetables, add milk and white wine.
      
  6. Cover with a lid and place in the oven to braise for 2 – 2 ½ hours, or until very tender. (It may take up to 3 hours depending on your oven.)
      
  7. When pork is done, remove it from the pot and cover with foil to keep warm.
      
  8. Pour the vegetables from the braising pot into a food mill, turn them through the food mill back into the braising liquid in the pot. This will thicken the braising liquid and create a thickened sauce for the pork.

For the savoy cabbage
Place the savory cabbage in a sauté pan with the butter and cook until soft, add salt and pepper to taste.

For the polenta
Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Add olive oil and parmesan and salt to taste.

Plating
Slice pork and place on top of Savoy cabbage, top with the sauce, with a side of polenta.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »