Italian braised pork

Shoulder is a great cut for a recipe like this Italian braised pork as it stays tender and moist without being fatty. Ask your butcher to bone, roll and tie the cut for you.
Photographer: Joshua Dasey

Italian braised pork



Spice rub


1.Preheat oven to 180°C (160°C fan-forced).
2.Heat oil in large flameproof casserole dish on stove top; cook pork, uncovered, until browned all over.
3.Meanwhile, combine ingredients for spice rub in small bowl.
4.Remove pork from dish; reserve 1 tablespoon of the oil in dish; discard remainder. Cook garlic, onion, chopped fennel and pancetta in same heated dish, stirring, until onion softens. Add paste; cook, stirring, 2 minutes.
5.Meanwhile, rub pork with spice rub.
6.Return pork to dish with wine, undrained tomatoes, stock, the water and rosemary; bring to the boil; cover. Transfer dish to oven; cook 1 hour.
7.Add sliced fennel to dish; cover. Return dish to oven; cook 1 hour. Remove pork from dish; discard pork rind. Cover pork to keep warm.
8.Meanwhile, cook braising liquid in dish, uncovered, over medium heat on stove top until thickened slightly. Serve sliced pork with sauce.

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