Photo by Family Meal
Family Meal's Notes:
Expand1 tablespoon canola oil Ask a question about this ingredient
salt and black pepper Ask a question about this ingredient
1 pound pork belly, cut into 1-inch cubes Ask a question about this ingredient
1 1/2 pound pork shoulder, cut into 1-inch cubes Ask a question about this ingredient
1 medium onion, roughly chopped Ask a question about this ingredient
2 medium carrots, roughly chopped Ask a question about this ingredient
3 large creamer potatoes (about 1 1/2 pounds), roughly chopped Ask a question about this ingredient
4 medium shallots, thinly sliced Ask a question about this ingredient
3 sprigs fresh thyme Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1/2 cup red wine Ask a question about this ingredient
2 quarts chicken stock Ask a question about this ingredient
15 ounces can whole tomatoes Ask a question about this ingredient
Heat canola oil in a heavy pot or Dutch oven. Season pork belly and shoulder with salt and black pepper and, starting with the belly, sear in batches till well-caramelized. Remove and reserve.
Ask a question about this stepSweat chopped onion, carrot and potato in the rendered pork fat just until onion becomes transparent, then remove and reserve the vegetables.
Ask a question about this stepIn the same pot, sweat shallots, thyme and bay leaf.
Ask a question about this stepDeglaze with red wine and simmer till reduced by half. Return pork belly and shoulder to pot. Add chicken stock, tomatoes (crushing them in hand as you go) and their juice and bring back up to a simmer. Season with salt and pepper.
Ask a question about this stepSimmer for 1 1/2 hours, partially covered, skimming fat as needed. Once the pork is nearly as tender as you'd like it, add back in the reserved onion, carrot and potato.
Ask a question about this stepSimmer until potatoes and carrots are tender but not falling apart, about 20-30 minutes more. Season to taste with salt and black pepper.
Ask a question about this step
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
