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Pork Shoulder with Treviso Radicchio and Balsamic Vinegar Recipe

Pork Shoulder with Treviso Radicchio and Balsamic Vinegar Recipe

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Pork Shoulder with Treviso Radicchio and Balsamic Vinegar

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Ingredients

Count

Nutrition

5847

Calories

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Ingredients:

Serving

1 tbsp kosher salt
1 tbsp (packed) dark brown sugar
1/2 tsp ground ginger
1/2 tsp ground coriander
1/2 tsp freshly ground black pepper
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper
1/8 tsp ground cloves
1 3 1/2-3 3/4- lb boneless pork shoulder ( boston butt), trimmed, cut into
1 1/2 -2 cubes
3 tbsp olive oil, divided
4 cups sliced onions (about 2 large onions)
1 1/2 cups fruity white wine (such as pinot gris or chenin blanc)
2 cups low-salt chicken broth
4 tbsp (plus more) extra-virgin olive oil, divided, plus more for drizzling
2 heads of treviso radicchio, each cut into 6 wedges with some core attached
2 tbsp aged balsamic vinegar plus more for drizzling
kosher salt and freshly ground black pepper
3 cups ( lightly packed) arugula
1 tbsp fresh lemon juice

Directions:

For pork: Mix first 8 ingredients in a large bowl. Add pork and toss to coat. Cover and chill, tossing occasionally, at least 8 hours or overnight.
Heat 2 tablespoons oil in a large heavy pot over medium-high heat. Working in batches, brown pork on all sides, lowering heat if meat begins to scorch, about 5 minutes per batch. Using tongs, transfer pork to a medium bowl. Add remaining 1 tablespoon oil and onions to pot; sauté until slightly softened and golden brown, about 5 minutes. Add wine; cook, scraping up browned bits, until reduced by half, about 2 minutes. Add broth; return pork to pot.
Reduce heat to low, cover pot, and simmer, stirring occasionally, until pork is tender, about 2 hours. Reserve 3/4 cup braising liquid for radicchio. Set pork in remaining liquid aside. DO AHEAD: Can be made 2 days ahead. Chill pork and reserved 3/4 cup braising liquid separately (uncovered) until cold, then cover and keep chilled. Rewarm before serving.
For radicchio and salad: Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, add radicchio and sauté on each cut side, adding more oil to pan between batches if needed, until browned, 2-3 minutes per side; transfer radicchio to a plate. Place all cooked radicchio back in skillet and add reserved pork-braising liquid. Cover and cook until crisp-tender, about 3 minutes. Add 2 tablespoons vinegar; bring to a simmer and cook, uncovered, until juices have thickened, about 1 minute. Season to taste with salt and pepper.
Toss arugula, remaining 3 tablespoons oil, and lemon juice in a large bowl. Season to taste with salt and pepper.
Divide pork with juices among plates. Arrange radicchio alongside. Divide arugula salad among plates. Drizzle radicchio with oil and a small amount of vinegar.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5847 Kcal (24480 kJ)
Calories from fat	232.53 Kcal
		% Daily Value*
Total Fat	25.84g	40%
Cholesterol	159.73mg	53%
Sodium	605.28mg	25%
Potassium	1092.8mg	23%
Total Carbs	65.08g	22%
Sugars	2.91g	12%
Dietary Fiber	1.15g	5%
Protein	62.09g	124%
Vitamin C	5mg	8%
Iron	2.8mg	15%
Calcium	35.9mg	4%

Amount Per 100 g
Calories	74.83 Kcal (313 kJ)
Calories from fat	2.98 Kcal
		% Daily Value*
Total Fat	0.33g	40%
Cholesterol	2.04mg	53%
Sodium	7.75mg	25%
Potassium	13.98mg	23%
Total Carbs	0.83g	22%
Sugars	0.04g	12%
Dietary Fiber	0.01g	5%
Protein	0.79g	124%
Vitamin C	0.1mg	8%
Calcium	0.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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