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Ingredients
- 4 tbsp extra-virgin olive oil
- 3 oz guanciale or pancetta, coarsely chopped
- 1 medium onion, medium dice
- 1 carrot, medium dice
- 1 stalk celery, medium dice
- 1 bunch parsley, finely chopped
- 2lb pork spareribs, separated
- 1lb pork shoulder cut into large cubes
- 1/2 cup white wine
- 1 28oz can peeled whole tomatoes
- 1 bay leaf
- salt and pepper, to taste
- pecorino romano cheese, for grating
- 5 cups water
- 1 cup quick-cook polenta
Details
Servings 4
Preparation
Step 1
Season the pork shoulder and ribs with salt and pepper. In a large dutch oven over medium heat, heat the oil and brown the ribs and pork shoulder well, working in batches. Remove and transfer to a plate. Add the onion, carrot, celery, guanciale or pancetta, and parsley, and saute until the vegetables are soft and the pork is browned (being sure to scrape up the browned bits.
Add the wine, tomatoes and bay leaf. Bring to a boil and add the browned pork back to the pot. Reduce to a simmer, cover, and cook until the meat is very tender about 1 hour.
Make the polenta by bringing the water to a boil in a saucepan. Add the polenta in a thin stream, whisking constantly. Lower to a simmer and stir until the polenta has thickened to a porridge consistency, about 5 minutes. Season with salt.
Check the sauce for seasoning. Pour the polenta into bowls, or onto a large wooden board. Spoon the pork sauce over the top and sprinkle with cheese to serve.
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