Pork Sugo
Recipe created by Chef Carl Sawatsky. "Pork Sugo is slow cooked, Italian inspired, deliciousness! Made from fresh Johnston's Pork Shoulder, Chef Carl likes to serve his Sugo on pasta but it is also great on sandwiches! Garnish with a liberal amount of grated Parmesan and some fresh basil!"
Ingredients
- 1.5 kg Johnston’s Pork Shoulder
- 2 Tbsp canola oil
- 1 large onion diced
- 2 carrots diced
- 2 stalks celery diced
- 4 cloves garlic sliced
- 3 Tbsp tomato paste
- 2 Tbsp extra-virgin olive oil
- ⅓ cup white wine
- 1 litre chicken stock
- 2 sprigs rosemary
- 1 branch thyme
- 1 sprig sage
- 2 sprigs parsley
- 1 heaping Tbsp dried oregano
- 1 tsp chili flakes
- 500 ml canned San Marzano tomatoes
- pappardelle pasta
- fresh basil for garnish
- Parmigiana Reggiano for garnish
Instructions
- In a large dutch oven pot, heat the canola oil until smoking, sear the pork shoulder until deep golden brown in colour on all sides. Remove the pork and set aside
- Toss vegetables into the hot oil and cook on medium high until vegetables start to caramelize. Add in the tomato paste and the extra virgin olive oil and cook until tomato paste starts to change to a darker red colour. Add in the wine and reduce the wine until you start to hear the sizzle of the oil again, which tells you that the wine has completely evaporated.
- Add the chicken stock, herbs, spices, and San Marzano tomatoes as well as the pork back to the pot. Season with salt and pepper, bring the pot to a gentle simmer, cover and let simmer for 2-3 hours, or until pork is pull apart tender.
- Remove the pork from the pot and pass the sauce and vegetables through a food mill or use a blender to blend the sauce slightly. Remove any bone or skin from the pork and place back into the pot, simmer the sauce for 5 more minutes and adjust the seasoning.
- Serve the pork sugo on top of your favorite pasta such as pappardelle and garnish with fresh basil and Parmigiana Reggiano
