PORK SHOULDER PIZZAIOLA
When chef and Chopped judge Alex Guarnaschelli set out to write her third book, Cook with Me, she organized it around a simple idea: What are her favorite dishes to make at home when she's off duty? That meant featuring some newer recipes (like her naturally colored red velvet cake) alongside dishes from her childhood, like pork pizzaiola. Alex's mom, legendary cookbook editor Maria Guarnaschelli, used to make the hearty Neapolitan dish the moment the temperature dipped even slightly. "It was such a strange, indulgent thing, this pot of meat," Alex says, "but somehow it made sense." To update the pizzaiola, Alex used pork shoulder, which is fattier and less expensive than the pork chops her mom favored, and she added fish sauce for an unexpected layer of flavor. The dish is delicious on its own or ladled over pasta, polenta or meatballs.
Provided by Alex Guarnaschelli
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350˚ F.
- Cook the sausages: Heat a Dutch oven over high heat and add the olive oil. Use a pair of metal tongs to arrange the sausages in a single layer in the hot oil. Reduce the heat to medium and brown the sausages on all sides until they are cooked through, 8 to 10 minutes. Transfer the sausages to a plate and set aside.
- Cook the pork shoulder: Season the chunks of pork shoulder on all sides with salt. Add the pork to the Dutch oven in a single layer and brown it on all sides, 5 to 8 minutes on each side. Stir in the onions, garlic and red pepper flakes. Cook, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the white wine and cook, stirring often, until all of the liquid cooks out, 12 to 15 minutes. Stir in both the canned and fresh tomatoes, along with the anchovy fillets and fish sauce. Cover the pot and place it in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours.
- Finish the meat: Remove the pot from the oven and use a large spoon to skim off any excess fat or impurities from the surface. Let the sauce rest on the stovetop on low heat while you cook the pasta.
- Cook the pasta: Fill a large pot with 4 quarts water and bring it to a rolling boil over high heat. Add 4 tablespoons salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and cook, stirring it with a large slotted spoon to ensure it does not clump or stick to the pot, until it is al dente, 8 to 10 minutes. Drain the pasta, place it in a large bowl and toss it with the butter and a pinch of salt.
- Finish the dish: Stir the sausages into the sauce and then stir in the Parmesan, red wine vinegar and basil leaves. Taste for seasoning. Divide the pasta among individual bowls and serve the sauce and meat ladled over it, or serve it in a large bowl family-style.
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Muugii Mj
[email protected]This recipe was a winner! The pork shoulder was fall-apart tender and the sauce was amazing. I served it over mashed potatoes and it was a perfect meal.
Jihad Babu
[email protected]This was a delicious and easy recipe to make. The pork shoulder was tender and juicy, and the sauce was flavorful and tangy. I served it with pasta, and it was a hit with my family.
Ayesha Ijaz
[email protected]This recipe is a must-try! The pork shoulder was incredibly tender and the sauce was rich and flavorful. I served it over spaghetti and it was a perfect meal.
Kelly Davis
[email protected]I made this pork shoulder pizzaiola for a party and it was a huge success. The pork was tender and juicy, and the sauce was flavorful and tangy. I served it with roasted vegetables and pasta, and it was a hit with everyone.
Ashley Waddell
[email protected]This recipe was a winner! The pork shoulder was fall-apart tender and the sauce was amazing. I served it over mashed potatoes and it was a perfect meal.
Sultana Shah
[email protected]This was a delicious and easy recipe to make. The pork shoulder was tender and juicy, and the sauce was flavorful and tangy. I served it with pasta, and it was a hit with my family.
C Liam
[email protected]This recipe is a must-try! The pork shoulder was incredibly tender and the sauce was rich and flavorful. I served it over spaghetti and it was a perfect meal.
Azan Hussain
[email protected]I made this pork shoulder pizzaiola for a party and it was a huge success. The pork was tender and juicy, and the sauce was flavorful and tangy. I served it with roasted vegetables and pasta, and it was a hit with everyone.
BEATRICE MUTHONI MUNENE
[email protected]This recipe was a winner! The pork shoulder was fall-apart tender and the sauce was amazing. I served it over mashed potatoes and it was a perfect meal.
Solomon Bassey
[email protected]This was a delicious and easy recipe to make. The pork shoulder was tender and juicy, and the sauce was flavorful and tangy. I served it over pasta, and it was a hit with my family.
Boof Woof
[email protected]I'm so glad I tried this recipe. The pork shoulder was incredibly tender and flavorful, and the sauce was rich and tangy. I served it with roasted vegetables and mashed potatoes, and it was a perfect meal.
Saika Khan
[email protected]This recipe is a keeper! The pork shoulder was fall-apart tender and the sauce was delicious. I served it over spaghetti and it was a hit with my family. I will definitely be making this again.
Raton das
[email protected]I made this pork shoulder pizzaiola last night and it was amazing! The pork was so tender and juicy, and the sauce was flavorful and tangy. I served it with mashed potatoes and green beans, and it was a perfect meal.
Martyna Kozlowska
[email protected]This pork shoulder pizzaiola was a hit with my family! The meat was tender and flavorful, and the sauce was rich and tangy. I served it over pasta, and it was a delicious and hearty meal.