Entree: Switzerland – Italian Swiss / Ticino – Zincarlin con Polenta (Slow-braised pork stew served over creamy cornmeal polenta)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 1.5 lb (700 g) pork shoulder, trimmed and cut into 1–1.5 in (2–3 cm) cubes
- Salt and freshly ground black pepper to taste
- 1/4 cup (30 g) all-purpose flour, for dusting the pork
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 medium carrots, diced (about 6 oz / 170 g)
- 2 celery stalks, diced (about 4 oz / 115 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 2 sprigs fresh rosemary or 1 tsp (1 g) dried rosemary
- 1 bay leaf
- 3/4 cup (180 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) beef or chicken stock
- 1 tsp (5 g) tomato paste (optional, for depth)
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 cup (160 g) coarse cornmeal (polenta)
- 4 cups (960 ml) water or a mix of water and milk/stock for creamier polenta
- 2 tbsp (28 g) unsalted butter for the polenta
- 1/2 cup (50 g) grated Parmigiano-Reggiano
- Chopped flat-leaf parsley for garnish

Instructions

1. Pat the pork cubes dry, season with salt and pepper, and dust lightly with flour. Heat olive oil and 1 tbsp butter in a heavy Dutch oven over medium-high heat. Brown pork in batches until well caramelized; remove and set aside.
2. Reduce heat to medium, add onion, carrots, and celery to the pot and sweat until softened and beginning to color, about 6–8 minutes. Add garlic and rosemary and cook 1 minute more.
3. Return the browned pork to the pot, pour in the white wine to deglaze, scraping up browned bits. Let the wine reduce by half, about 3–4 minutes.
4. Stir in crushed tomatoes, stock, tomato paste and sugar if using, add the bay leaf, bring to a simmer, then reduce heat to low, cover partially, and braise gently until pork is tender, about 1.5–2 hours. Check occasionally and add a splash of water or stock if needed. Adjust salt and pepper.
5. While the meat finishes, make the polenta: bring 4 cups (960 ml) water or chosen liquid to a boil in a heavy saucepan, salt lightly, then whisk in the cornmeal in a steady stream. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 30–40 minutes for coarse polenta (or follow package directions for quick polenta times).
6. Stir 2 tbsp (28 g) butter and 1/4 cup (25 g) of the grated Parmigiano-Reggiano into the polenta; adjust seasoning.
7. To serve, spoon polenta onto warm plates, ladle generous portions of the braised pork and sauce over the polenta, sprinkle with remaining Parmigiano-Reggiano and chopped parsley.