Red wine-braised jowl with soft polenta and root vegetables

Name: Braised pork with polenta recipe
Yield: 4
Ingredients: 60ml olive oil; 1.8kg pork; 50g plain flour; 12 pearl onions, peeled; 2 celery stalks, cut into 2cm pieces; 4 garlic cloves, crushed, plus 1 clove extra, finely chopped; 2 bunches (about 16) Dutch carrots, trimmed; 40.00 ml tomato paste; 350ml red wine; 1.5l chicken stock; 6 thyme sprigs, plus 8 sprigs extra, leaves picked; 2 fresh bay leaves or 1 dried; 1 large lemon, zest finely grated, then cut into wedges; 300g polenta; 80g unsalted butter, chopped; 80g parmesan; 40.00 ml creme fraiche

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 14, 2023

“This secondary cut is best cooked low and slow, and the zesty thyme and garlic sprinkle lifts the rich pork jowl braise.” – Matt Moran.

1/4 cup (60ml) extra virgin olive oil, plus 2 tsp extra
4 large pork jowls (1.8kg), skin and all visible fat removed, cut into 4cm pieces
1/3 cup (50g) plain flour, seasoned
12 pearl onions, peeled
2 celery stalks, cut into 2cm pieces
4 garlic cloves, crushed, plus 1 clove extra, finely chopped
2 bunches (about 16) Dutch carrots, trimmed
2 tbs tomato paste
350ml red wine
6 cups (1.5L) chicken stock
6 thyme sprigs, plus 8 sprigs extra, leaves picked
2 fresh bay leaves or 1 dried
1 large lemon, zest finely grated, then cut into wedges

Polenta

300g polenta
80g unsalted butter, chopped
1 cup (80g) grated parmesan
2 tbs creme fraiche

Method

1.

Preheat oven to 190°C/170°C fan-forced. Heat oil in a large ovenproof baking dish over medium-high heat. Dust pork jowl in the seasoned flour, shaking off excess. Brown pork, in 3 batches, turning occasionally, for 4-5 minutes until golden on all sides, then transfer to a plate.
2.

Add onions to pan and cook, shaking pan occasionally, for 2 minutes or until golden on all sides. Add celery, garlic and carrots and stir to combine. Add tomato paste and cook, stirring, for 1 minute, then stir in the wine. Simmer for 5 minutes or until wine is reduced by half.
3.

Return pork to pan and stir in stock, thyme and bay leaves. Cover with a tight-fitting lid or double pieces of foil and bring to a simmer, then transfer to oven and braise for 2 hours. Uncover and bake for a further 20-30 minutes until pork is very tender, top is deep golden and sauce has thickened.
4.

For the polenta, bring 6 cups (1.5L) water to the boil in a large saucepan over high heat. Reduce heat to medium-high, then slowly whisk in polenta. Cook, whisking constantly, for 10-12 minutes until polenta is tender and mixture is thick. Remove pan from heat and vigorously stir in the butter, parmesan and creme fraiche until melted and well combined, then season with salt flakes and freshly ground black pepper.
5.

Meanwhile, combine lemon zest, extra oil, extra garlic and extra thyme leaves in a small bowl. Season to taste. Spoon polenta into serving bowls and top with meat and vegetables, then spoon over the sauce. Sprinkle with lemon thyme mixture and serve with lemon wedges alongside.

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Recipe Notes

TIPS:

“I love my parmesan cheese, and always have a block of Grana in the fridge; I like to grate it fresh over my dishes. When I finish the cheese, I keep the rind, and I add it in when making chicken stocks for extra flavour.”