Pork Sugo by Gorda Recipe

Name: Pork Sugo by Gorda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb boneless pork shoulder; 1/2 oz dried porcini mushrooms; 1 bunch thyme; 2 tbsp freshly ground fennel seeds; 2 cup hot water; 1 tbsp unsalted butter; 1/4 lb panchetta (coarsely chopped or u can use same amount of guanciale); 2 large diced yellow onions; 3 clove garlic, minced; 2 tbsp tomato paste; 2 large carrots, peeled & diced; 2 cup chicken broth (homemade or can); 2 cup dry white wine of your choice; 28 oz can of whole tomatoes (I like to use San Marzano canned tomatoes); 2 tbsp fresh thyme (coarsely chopped); 2 tbsp fresh sage (coarsely chopped); 2 tbsp oregano (coarsely chopped); 1 tsp crushed red pepper flakes; 1 bay leaf; 2 tsp kosher salt; 1 tsp white pepper

Servings: persons

3 lb boneless pork shoulder
1/2 oz dried porcini mushrooms
1 bunch thyme
2 tbsp freshly ground fennel seeds
2 cup hot water
1 tbsp unsalted butter
1/4 lb panchetta (coarsely chopped or u can use same amount of guanciale)
2 large diced yellow onions
3 clove garlic, minced
2 tbsp tomato paste
2 large carrots, peeled & diced
2 cup chicken broth (homemade or can)
2 cup dry white wine of your choice
28 oz can of whole tomatoes (I like to use San Marzano canned tomatoes)
2 tbsp fresh thyme (coarsely chopped)
2 tbsp fresh sage (coarsely chopped)
2 tbsp oregano (coarsely chopped)
1 tsp crushed red pepper flakes
1 bay leaf
2 tsp kosher salt
1 tsp white pepper

1
Rub entire surface of pork shoulder evenly with the fennel, kosher salt & pepper.
2
Arrange half of the thyme sprigs on the bottom of a glass baking dish and place the pork over the thyme, pressing it into the thyme.
3
Press remaining thyme on top of the pork.
4
Cover with plastic wrap & refrigerate for at least six hours or overnight.
5
(up to 24 hours) When ready to prepare the pork, put the porcini in a swall bowl and cover with the hot water & let sit for about half hour or until soft & pliable.
6
Heat a dutch oven or a heavy bottom skillet over medium-high heat.
7
Add the butter & let it melt (careful not to burn the butter!)
8
Remove the pork from the baking dish, discard the thyme & add the pork to the pan & brown all sides of pork (about 3-4minutes per side) turning as needed until evenly browned.
9
Transfer the pork to a plate.
10
After transferring pork to plate decrease heat to medium & add the pancetta or guanciale (whichever you're using) & cook, stirring till browned (about 4-5 minutes) then add the diced onions, carrots & garlic and cook, stirring often till onions begin to brown (about 5 minutes) next, stir in wine & increase heat to high & cook until reduced by half (about 10-12minutes) then stir in tomatoes & tomato paste & cook for 5 minutes.
11
Drain the porcini BUT RESERVE THE LIQUID!
12
Strain the liquid through a cheesecloth lined sieve into the sauce.
13
Chop the porcini & add to the sauce.
14
Stir in the stock, add the oregano, thyme, sage, crushed red pepper & bay leaf.
15
Return the pork to the pan & bring to a boil.
16
Decrease the heat to low & cook uncovered 3-4 hours or untill the pork is tender enough to be broken apart with a fork.
17
Turn off heat & let cool in pan for about 30 minutes.
18
Skim away any fat on the surface of the sugo & discard along with the bay leaf.
19
Serve over pasta or creamy polenta.
20
Hope u enjoy this dish!!
21
~Gorda Ramsey

1182

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 lb boneless pork shoulder, 1/2 oz dried porcini mushrooms, 1 bunch thyme, 2 tbsp freshly ground fennel seeds, and more.

Yes, Pork Sugo by Gorda falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Sugo by Gorda

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