Pot-roasted pork with porcini, tomato, garlic and sage

Pot-roasted pork with porcini, tomato, garlic and sage

By
From
Ben's Meat Bible
Serves
6
Photographer
Benito Martin

You can make this recipe in a slow cooker or an electric frying pan. I always use an electric frying pan as it’s something I like to cook when I’m on holiday. Soft polenta is what I call ‘Italian mash’. Served together with the pot-roasted pork, it has comfort written all over it.

Ingredients

Quantity Ingredient
1.5kg boneless rolled shoulder or loin roast
salt
freshly ground black pepper
50g dried porcini mushrooms
100g unsalted butter
6 garlic cloves, sliced in half
1 bunch sage
pinch dried chilli flakes
440g tinned chopped tomatoes

Soft polenta

Quantity Ingredient
1.5 litres water
300g instant polenta
100g unsalted butter
100g finely grated parmesan, plus extra to garnish

Method

  1. Season the pork well with salt and pepper.
  2. Soak the porcini mushrooms in a bowl of just-boiled water for 10–15 minutes, until soft. Remove the mushrooms (reserve the soaking liquid) and rinse in cold water, making sure that the mushrooms are grit-free. Strain the mushroom soaking liquid into a cup or bowl and set aside.
  3. Melt half of the butter in a large, deep frying pan (or electric frying pan) over medium–high heat until it starts to foam. Add the pork and brown on all sides until nicely crusted. Remove the pork from the pan and set aside. Use a paper towel to wipe the pan clean. Heat the remaining butter in the pan until foaming, then add the garlic, sage and dried chilli flakes. Once the sage becomes crisp, add the soaked mushrooms and stir to combine. Return the pork to the pan and add the tomatoes. (If you want to use a slow cooker at this point, transfer everything to the slow cooker, add the reserved mushroom soaking liquid, cover and cook as per the manufacturer’s instructions until the pork is cooked.)
  4. Reduce the heat to low and cover with a wet sheet of baking paper. Cover and cook slowly, turning the pork from time to time and adding the mushroom soaking liquid to keep the sauce from getting too thick, for about 1 hour, or until well cooked. You may need to add a splash of water from time to time if you have used all of the mushroom liquid.
  5. To make the polenta, bring the water to the boil in a large saucepan. Whisk in the polenta in a thin and constant stream. Continue to stir over medium heat until the polenta becomes the consistency of thick porridge. Reduce the heat to low and cook for 10 minutes. Stir in the butter and parmesan.
  6. Divide the polenta between serving plates and slice the pork into nice thick slices. Place the pork slices on top of the polenta, along with the sauce. Garnish with a sprinkle of cheese and serve alongside some steamed spinach if you like.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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