Pork stew in wine sauce with polenta

Name: Pork stew in wine sauce with polenta - Timea A.
Ingredients: 4 pieces of pork leg; 3 cloves of garlic; 150 ml homemade red wine; a small piece of rosemary; spices for pork; olive oil; one cup of meat broth (or water); one tablespoon of starch; fresh parsley; polenta: cornmeal; water; salt; a handful of grated cheese; I used Parmigiano; a cube of butter + additionally: a few cauliflower florets; mixed salad.

Meat - Pork stew in wine sauce with polenta by Timea A. - Recipia

Pork shoulder in wine sauce with polenta is a recipe that combines the rich flavors and juicy texture of the meat with the taste of a refined sauce. This dish is perfect for a special dinner or a hearty lunch that will delight both family and friends. Additionally, the creamy polenta and roasted cauliflower add extra flavor and a pleasant contrast on the plate. Let's discover together how to prepare this delicacy step by step. Preparation time: 20 minutes Cooking time: 1 hour and 20 minutes Total time: 1 hour and 40 minutes Servings: 4 Ingredients For the pork shoulder: - 4 pieces of pork shoulder (approximately 600-800g) - 3 cloves of garlic (preferably larger) - 150 ml homemade red wine - A sprig of fresh rosemary - Pork spices (herb mix, salt, pepper) - Olive oil - A cup of meat broth (or water) - A heaping teaspoon of cornstarch - Chopped fresh parsley For the polenta: - 200g cornmeal - 800 ml water - Salt (to taste) - A handful of grated cheese (Parmesan or sheep cheese) - A cube of butter For the cauliflower: - A few cauliflower florets - Oil for roasting - Vegeta (optional) Garnish: - Mixed salad (for serving) - Pickled cucumbers (for accompaniment) Preparing the pork shoulder 1. Preparing the meat: Start by rubbing the pork shoulder slices with a mixture of one tablespoon of olive oil and half a teaspoon of pork spices. This step will enhance the flavor and help form a delicious crust during cooking. 2. Searing the meat: Heat a little oil in a deep pan, then add the slices of meat. Add thinly sliced garlic and cover the pan with a lid. Let the meat brown on both sides for about 5-7 minutes. 3. Adding flavors: Once the meat is browned, add the sprig of rosemary and, if you prefer a spicier taste, a pinch of pepper or a bit of chili. These will intensify the flavors of the dish. 4. Adding liquids: Pour a cup of water into the pan and cover it. Let it simmer on low heat until the water completely evaporates. This is an important step as it helps tenderize the meat. 5. The wine: Once the water has evaporated, pour in the red wine and let it simmer uncovered on low heat until all the wine evaporates. This step will add depth of flavor to the sauce. 6. Cooking with broth: Add the remaining water (or meat broth) and cover again. Let it simmer on low heat for about 40-50 minutes, or until the meat becomes tender and juicy. If you notice the liquid reducing too much, do not hesitate to add a little water or broth. 7. Finishing the sauce: In a small bowl, dissolve the cornstarch in cold water and pour it into the pot, stirring well to avoid lumps. Let the sauce simmer for a few minutes, adding the chopped fresh parsley at the end. Preparing the polenta 1. Boil the water: In a pot, bring 800 ml of salted water to a boil. 2. Add the cornmeal: When the water starts to boil, gradually add the cornmeal, stirring continuously to avoid lumps. Cook the polenta on low heat, stirring occasionally, for about 15-20 minutes. 3. Cheese and butter: Once the polenta is cooked and has a creamy consistency, remove it from the heat and incorporate the grated cheese and the cube of butter. These ingredients will make the polenta even more flavorful. Preparing the cauliflower 1. Boil the cauliflower: In a pot of salted water, boil the cauliflower florets for 5-7 minutes until they become slightly tender, then drain them. 2. Sear: In a pan, heat a little oil, add the cauliflower, and let it brown for a few minutes. At the end, you can sprinkle some Vegeta for extra flavor. Assembling the dish 1. Serving: On a plate, place a serving of polenta, add the pork shoulder with wine sauce on top, and alongside a few roasted cauliflower florets. Finish with a mixed salad and some pickled cucumbers for a pleasant contrast. 2. Serving suggestions: This dish pairs perfectly with a glass of red wine, which will complement the rich flavors of the meat. You can also add a serving of pickles for an extra touch of acidity to balance the taste. Final notes and useful tips - Variations: You can try adding other herbs, such as thyme or oregano, to customize the sauce to your taste. - Nutrition: Pork shoulder is a good source of protein, B vitamins, and minerals, while cauliflower is rich in fiber, vitamins C and K. Polenta, prepared with cheese and butter, adds complex carbohydrates, providing long-term energy. - Frequently asked questions: - *What wine should I choose for the sauce?* Choose a dry red wine of good quality that you enjoy drinking. - *How can I make the polenta creamier?* By adding more butter or cheese, you can achieve a richer consistency. - *Can I prepare this dish in advance?* Yes, the pork shoulder can be cooked a day ahead and reheated. The flavor will become even more intense. This recipe for pork shoulder in wine sauce with polenta is not only a delicious choice but also an opportunity to bring family and friends together around the table. So, put on your apron and enjoy cooking! Bon appétit!

Pork stew in wine sauce with polenta

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