Slow Cooked Pork With Figs And Kabocha Polenta

Name: Slow Cooked Pork With Figs And Kabocha Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 1 boneless pork shoulder, trimmed of excess fat; 1 yellow onion; 2 sweet-tart apples; 1 pint fresh figs, stems removed; 6 garlic cloves, minced; 1/4 cup madeira or port; 1 cup chicken broth; 2 thyme sprig; 1 teaspoon dijon mustard; 1 small kabocha squash; 1/2 cream; 2 cups polenta; 2 ounces parmesan, grated; 1/4 teaspoon nutmeg (optional); white pepper

Servings: persons

2 tablespoons oil
1 boneless pork shoulder, trimmed of excess fat
1 yellow onion
2 sweet-tart apples
1 pint fresh figs, stems removed
6 garlic cloves, minced
1/4 cup madeira or port
1 cup chicken broth
2 thyme sprig
1 teaspoon dijon mustard
1 small kabocha squash
1/2 cream
2 cups polenta
2 ounces parmesan, grated
1/4 teaspoon nutmeg (optional)
white pepper

1
["Heat some oil in a pan. Season pork all over with salt and pepper. Brown fat side down, then turn to brown all sides. Pour off most of the fat (reserve if you wish for another use). Add madeira/port and deglaze pan, simmering for several minutes. Add broth and stir to combine. Cut onion into slivers, cut apples into eight wedges each. Place apples, onion, figs and garlic in the bottom of a slow cooker. Place pork on top and pour broth over. Cook low for eight hours.", "Use a pairing knife to remove stem from squash. Cover top with plastic wrap and microwave about 10 minutes or until soft (use a towel as it will be hot!) checking after about 5-6 minutes. (You can also halve, scoop seeds and bake face down in 1/2"" water at 400 until tender, 20-30 minutes). Allow to sit for about 10 minutes. Cut in half, gently remove seeds and scoop flesh into bowl (if you wish to use an immersion blender) or blender. Add the cream and blend to get a thick and very smooth puree. You can add a bit of milk to thin if needed. Season with salt. Can be made ahead.", "Remove pork from slow cooker to a plate. Skim off fat if desired. Pour sauce into a pan and heat, mashing garlic and a few figs with a spoon. Stir in mustard and fresh herbs and season to taste with salt. Return pork to sauce, breaking into chunks. Stir and keep warm.", "Bring 3 cups water to a boil with 1 t salt. Stir in polenta and stir until your arm wants to fall off- about 30 minutes. You can run briefly amok in between stirs, but try to stir as much as possible as it makes it creamier. At around the 20 minutes mark stir in the kabocha and cheese. Season with nutmeg and white pepper and salt to taste."]

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 tablespoons oil, 1 boneless pork shoulder, trimmed of excess fat, 1 yellow onion, 2 sweet-tart apples, and more.

Yes, Slow Cooked Pork With Figs And Kabocha Polenta 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.

That's it — enjoy your meal!