Ingredients
- 750 grams pork shoulder (cubed)
- 100 grams salami, sliced (Calabrese salami specified)
- 2 tablespoons olive oil (extra virgin)
- 1 leek, chopped
- 2 sticks celery, chopped
- 4 garlic cloves, minced
- 1 bunch thyme, finely chopped
- 2 tablespoons tomato paste
- 500 ml beef stock (2 cups)
- Parmesan rind (1 rind)
- Sea salt flakes, to season
- Freshly ground black pepper, to season
- TO SERVE:-
- Polenta
- Spinach
- Walnuts
How to Make
-
Step 1: Put a large heavy based saucepan over moderate heat and fry pork and salami in extra virgin olive oil for 5 minutes until browned and then add leek, celery, garlic and thyme and then cook for a further 10 minutes, stirring often.
-
Step 2: Add tomato paste, cooking until it begins sticking to the bottom of the saucepan, then pour in stock and add the rind, reduce heat to low, then season.
-
Step 3: Fit the pan with a lid and simmer for 2 hours until pork is tender.
-
Step 4: Serve with polenta, wiltd spinach and walnuts.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.