A twist on the classic Italian Amatriciana sauce, this dish features succulent pork braised in a rich tomato and red wine sauce speckled with spicy chili and smoky guanciale. It's a comforting meal that marries deep flavors with tender meat, perfect for a cozy dinner at home.
200 minutes
A twist on the classic Italian Amatriciana sauce, this dish features succulent pork braised in a rich tomato and red wine sauce speckled with spicy chili and smoky guanciale. It's a comforting meal that marries deep flavors with tender meat, perfect for a cozy dinner at home.
Pork Butt, cut into large chunks
0 lb
tablespoons
Guanciale, diced
0 oz
Garlic, minced
cloves
Calabrian Chili, crushed
teaspoons
Shallots, peeled and halved
each
0.25 fluid ounces
San Marzano Tomatoes, crushed
0 oz
0.25 fluid ounces
Basil, chiffonade
to garnish
1. Prep
Preheat your oven to 300°F (150°C). Pat the pork butt dry with paper towels and cut into large, even chunks to ensure uniform cooking.
2. Sear Meat
In a heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Season the pork chunks with a pinch of salt and sear until they develop a rich golden-brown crust on all sides, about 3-4 minutes per side. Remove pork and set aside.
3. Render
Add the diced guanciale to the pot and cook until it releases its fat and becomes crispy. Remove guanciale and set aside, leaving the rendered fat in the pot.
4. Sweat Aromatics
Reduce heat to medium. Add the shallots to the pot and sear until they begin to soften and brown, about 2-3 minutes. Remove and set aside with the pork. Add garlic and crushed Calabrian chili to the pot. Cook, stirring frequently, until the garlic is fragrant but not browned, about 1 minute.
5. Deglaze
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Allow the wine to reduce until nearly evaporated, which concentrates the flavors and adds depth to the sauce.
6. Add Cooking Liquid
Stir in the crushed tomatoes and chicken stock, bringing the mixture to a simmer. Season lightly with a pinch of salt, considering the inherent saltiness of the guanciale.
7. Braise
Return the pork and seared shallots to the pot, along with the crispy guanciale. Cover with a lid and place in the oven to braise for about 2.5 to 3 hours or until the pork is fork-tender.
8. Finishing Ingredients
Carefully remove the pot from the oven and let it rest in the braising liquid for at least 45 minutes. This allows the flavors to meld and the meat to reabsorb some of the liquid, becoming even more tender.
Use high-quality guanciale or pancetta and San Marzano tomatoes for authenticity and flavor balance in your Braised Pork Amatriciana.
Braising should be done low and slow to ensure the pork becomes tender without toughening.
Sear the pork well on all sides before braising to enhance flavor through the Maillard reaction.
Render the fat from the pork on medium-low heat to infuse the oil with a rich flavor without burning.
Allow the pork to rest in the sauce after cooking to meld flavors and reabsorb juices for moistness.
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