1 tablespoon freshly ground black pepper, plus more for seasoning
1 teaspoon salt, plus more for seasoning
1 tablespoon ground coriander
1 tablespoon ground fennel
1 1/2 teaspoons Aleppo pepper or crushed red pepper
One 3-pound boneless pork shoulder roast
1/4 cup extra-virgin olive oil
1 onion, thinly sliced
1 carrot, thinly sliced
1 fennel bulb—halved, cored and thinly sliced
2 celery ribs, thinly sliced
6 garlic cloves, smashed, plus 3 cloves, sliced
3 bay leaves
2 cups dry red wine
1 quart chicken stock or low-sodium broth
1 pound rhubarb, cut into 1/2-inch pieces
2 tablespoons sugar
Two 1-inch strips of lemon zest
2 tablespoons fresh lemon juice
6 thyme sprigs
2 cups frozen baby peas, thawed
How to Make It
In a bowl, combine the black pepper and salt with the coriander, fennel and red pepper. Rub the spices all over the pork.
In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Add the pork and cook over moderately high heat until browned all over, about 15 minutes. Transfer the pork to a plate.
Preheat the oven to 325°. Add the onion, carrot, fennel, celery, smashed garlic and 1 of the bay leaves to the pot, cover and cook over low heat until the onion is softened, 3 minutes. Uncover and cook over high heat until golden, about 3 minutes longer. Add the wine and boil until reduced to 1/4 cup, about 15 minutes. Add the stock and bring to a boil.
Return the pork to the pot. Cover and braise in the oven for about 2 hours and 15 minutes, until very tender. Transfer the pork to a cutting board. Strain the braising liquid and discard the solids. Spoon off as much fat as possible from the liquid.
Meanwhile, in a 9-by-13-inch glass or ceramic baking dish, combine the rhubarb, sugar, lemon zest, juice, thyme and the remaining 2 bay leaves. Season with salt and pepper. Cover with parchment paper and foil and bake for 30 minutes, until the rhubarb is tender but not broken down. Discard the lemon zest, thyme and bay leaves.
In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the sliced garlic and peas and cook over moderate heat until the garlic is tender, about 4 minutes. Season with salt and pepper.
Slice the pork and transfer to plates. Drizzle with the braising liquid. Spoon the rhubarb and peas alongside and serve.
The pork and rhubarb can be refrigerated separately for up to 2 days.
Berry-scented sparkling rosé: NV Graham Beck Brut.
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