Ingredients
- 1LBS Pork Shoulder, Cut into 1 Inch Cubes
- 1 Yellow Onion, Peeled and Thinly Sliced
- 2 Garlic Cloves, Peeled and Thinly Sliced
- 1 Cup Chalk Estate Pinot Noir
- 1 Quart Chicken Stock or Broth
- ½ Cup Parsley Leaves, Picked and Roughly Chopped
- ¼ Cup Cilantro Leaves, Picked and Roughly Chopped
- ¼ Cup Oregano Leaves, Picked and Roughly Chopped
- 2 Tablespoons Toasted Fennel Seeds
- ½ Cup Extra Virgin Olive Oil
- 2 teaspoons Red Wine Vinegar
Directions
Heat a Dutch oven or a similar style pot over high heat. Once the pot is hot, add the pork and stir. The pot will cool down, cook until the liquid has evaporated, the fat has begun to render from the pork shoulder begins to create a layer of fond on the bottom of the pot. Add a good pinch of salt and cracked black pepper and stir.
Turn the heat off and stir in onions and garlic. The onions and garlic will release the fond from the pan. Turn the heat back onto high and cook the onions and garlic until they are soft and translucent.
Deglaze the pan with the Chalk Hill Winery Estate Pinot Noir and reduce by half.
Add the chicken stock/broth and bring to a simmer.
Cover the pot with a lid and place into a 350-degree oven for 1.5 hours or until the pork is soft.
Remove the pork once it is tender and set aside to cool and rest while you mix the chimichurri
In a bowl, mix the parsley, cilantro, oregano, fennel seeds and extra virgin olive oil. Add the vinegar right before you are going to plate so the herbs don’t turn color or lose their freshness.
To plate, put 4-5 pieces of the pork spezzatino on a plate and cover with a good amount of chimichurri. This dish would go well with Italian butter beans, lentils, or polenta as a starch.