Serves 12
1410 min
Milk Braised Pork Shoulder with Semolina Gnocchi
Recipe GLPR01f1003e80709b
A classic Italian braise where cubed pork shoulder is seasoned with salt and cinnamon, then slowly cooked in a rich sauce combining white wine, whole milk, and pureed tomatoes until meltingly tender. The dish is finished with a silky roux-thickened sauce and served over delicate semolina gnocchi. This elegant yet rustic main course feeds a gathering and benefits from advance preparation.
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Ingredients
2 1/2 pounds boneless pork shoulder (such as pork butt), trimmed and cut into 1-inch cubes
1 tablespoon coarse kosher salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
1 medium white onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
1/4 pound pancetta, chopped
2 cups dry white wine
4 cups whole milk
2 (28-ounce) cans plum tomatoes in juice, pureed until smooth
Directions
Place the pork shoulder cubes in a large mixing bowl. In a small bowl, combine the coarse kosher salt and ground cinnamon. Sprinkle this seasoning mixture evenly over the pork, tossing gently until all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, preferably overnight.
Preheat your oven to 350°F. In a heavy-bottomed saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour until fully incorporated and smooth. Reduce the heat to medium-low and continue cooking for 2 minutes, whisking frequently, until the mixture becomes fragrant but remains pale (do not brown). Remove from heat, cover the pan, and set aside until needed.
Using a food processor with the pulse function, finely chop the white onion, carrot, and celery together until evenly minced. In a large, oven-safe pot or Dutch oven, cook the chopped pancetta over medium-high heat for about 6 minutes, stirring occasionally, until it is lightly browned and the fat has rendered. Add the minced vegetables to the pot and sauté for another 6 minutes, stirring often, until they begin to develop color. Add the seasoned pork cubes and cook for approximately 7 minutes, stirring occasionally, until the meat is well browned on all sides. Pour in the dry white wine, stirring and scraping up the flavorful browned bits from the bottom of the pot, and bring to a boil. Add the whole milk and bring the mixture to a simmer, then stir in the pureed plum tomatoes. Finally, whisk in the prepared roux in a steady stream, stirring constantly. Continue simmering for 5 minutes, whisking occasionally, until the sauce is smooth and slightly thickened.
Cover the pot with its lid and transfer it to the preheated 350°F oven. Braise the pork for approximately 2 hours, or until the meat is fork-tender and easily falls apart. Remove the pot from the oven and allow it to cool slightly to room temperature. Once cooled, transfer the uncovered pot to the refrigerator and chill for several hours, then cover and refrigerate overnight. This overnight resting allows the flavors to meld and makes the dish easier to reheat and serve the next day.
To finish the dish, place the pot over low heat and gently rewarm the pork and sauce, stirring frequently to ensure even heating and prevent sticking. Taste the braised pork and adjust seasoning with additional salt and freshly ground black pepper as needed.
To serve, place one semolina gnocchi square in the center of each warmed serving plate. Spoon a generous portion of the braised pork shoulder and its creamy, tomato-enriched sauce over the top of the gnocchi.
