Pork Shoulder with Teviso Radicchio & Balsamic Vinegar

By Gibby

Recipe comes for Lupa in Manhatten (Mario's Restaurant) was the perfect combination of sweet and salty and sour...be sure to let the pork cool in its liquid so it can absorb more flavour..

Ingredients

• Pork:
• 1 tbsp Kosher Salr
• 1 tbsp (packed) brown sugar
• 1/2 tsp ground coriander
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1/8 tsp ground cloves
• 3 1/2 to 3 3/4 lb boneless pork shoulder, trimmed & cut into 1 1/2 " cubes
• 3 tbsp olive oil
• 4 cups of sliced onions (2 large)
• 1 1/2 cups Pinot Gris or Chenin Blanc
• 2 cups chicken broth
• Radicchio and Salad:
• 4 tbsp olive oil
• 2 heads Treviso radicchio each cut into 6 wedges with some core attached
• 2 tbsp balsamic vinegar plus more for drizzling
• 3 cups (lightly packed) arugula
• 1 tbsp fresh lemon juice

Details

Servings 6
Preparation time 120mins
Cooking time 600mins

Preparation

Step 1

Pork:
mix first 8 ingredients in a large bowl. Add pork and toss to coat. cover and chill tossing occasionaly at least 8 hours or overnight.
Heat 2 tbsp oil in a large heavy pot over medium high heat. Working in batchesbrown pork on all sides, lowering heat if meat begins to scorch about 5 minutes per batch. Using tongs, transfer pork to a medium bowl. Add remaining 1 tbsp oil and onions to pot; saute until lightly softened and golden brown, about 5 minutes. Add wine, cook scraping up brown bits until reduced by half, about 2 minutes. Add broth; return pork to pot.
Reduce heat to low, cover pot, and simmer, stirring occasionally until porkis tender, about 2 hours. Reserve 3/4 cup fo braising liquid for radicchio. Set pork in remaining liquid aside.
DO AHEAD: Can be made 2 days ahead. Chill pork and reserved 3/4 cup braising liquid separately (uncovered) until cold, then cover and keep chilled. Rewarm before serving.

Radicchio and Salad
Heat 1 tbsp oil in large skillet over medium high heat, working in bathced add radicchio and saute on each cut side, adding more oil to the pan between batches as needed, until browned, 2 ot 3 minutes per side; transfer radicchio to a plate. Place all cooked radicchio back in the skillet and reserved pork braising liquid. Cover and cook until tender crisp; about 3 minutes. Add 2 tbspvinegar;bring to a simmer and cook, uncovered until juices have thickened, about 1 minute. Seaon to taste with salt and pepper.
Toss arugula, remaining 3 tbsp oil, and lemon juice in a large bowl. Seaon to taste with salt and pepper. Divide pork with juices among plates. Arrange radicchio alongside. divide arugal salad among plates. drizzle radicchio with oil and small amount of vinegar.