This savory pork in puttanesca sauce is a twist on a classic Italian dish, blending the bold flavors of tomatoes, olives, capers, and anchovies with tender, slow-cooked pork. Perfect for a hearty dinner, this dish infuses the pork with a rich, complex taste that's sure to impress.
195 minutes
This savory pork in puttanesca sauce is a twist on a classic Italian dish, blending the bold flavors of tomatoes, olives, capers, and anchovies with tender, slow-cooked pork. Perfect for a hearty dinner, this dish infuses the pork with a rich, complex taste that's sure to impress.
Pork Butt, cut into 2-inch chunks
0 lb
tablespoons
Garlic, minced
cloves
Onion, minced
cups
teaspoons
teaspoons
Castelvetrano Olives, chopped
cups
Capers, rinsed
tablespoons
Anchovy Fillet, minced
each
cups
cups
Crushed San Marzano Tomatoes, crushed
0 oz
Flat Leaf Parsley, chopped
cups
1. Prep
Preheat your oven to 300°F (150°C). Pat the pork dry with paper towels and season generously with pepper. Salt is not added here due to the salty ingredients in the sauce.
2. Sear Meat
In a large oven-proof pot, heat the olive oil over medium-high heat. Add the pork chunks and sear on all sides until golden brown, about 3-4 minutes per side. Once seared, transfer the pork to a plate.
3. Sweat Aromatics
Lower the heat to medium and add the minced garlic and onion to the pot. Cook until the onion is translucent and the garlic is fragrant but not browned, about 2 minutes. The garlic should give off a sweet aroma without any hint of acrid bitterness.
4. Deglaze
Stir in the capers, olives, oregano, thyme, and minced anchovy. Cook for another minute to meld the flavors. Pour in the white wine, scraping up any brown bits from the bottom of the pot. Allow the wine to reduce until almost completely evaporated, which concentrates the flavors and removes the raw alcohol taste.
5. Add Cooking Liquid
Add the chicken stock and crushed tomatoes, stirring well to combine. Bring the mixture to a simmer, then taste and adjust seasoning, keeping in mind the ingredients' inherent saltiness.
6. Braise
Return the pork to the pot, nestling the pieces in the sauce. Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the pork is fork-tender.
7. Rest
After braising, remove the pot from the oven and let the pork rest in the sauce for at least 45 minutes. This allows the flavors to meld and the meat to absorb the savory sauce.
8. Finishing Ingredients
Before serving, reheat the pork gently on the stove. If the sauce is too thick, add a splash of water to reach the desired consistency. Check for seasoning once more, and then sprinkle with chopped parsley for a fresh contrast to the rich sauce.
Start with the best ingredients you can find. For the pork, select a well-marbled cut for tenderness and flavor. Use San Marzano tomatoes for the sauce for sweetness and low acidity.
Properly sear the pork for a deep flavor. Pat the meat dry, use a heavy-bottomed pan, and aim for a rich golden-brown crust.
Deglaze the pan with red wine after removing the pork, scraping up all the fond for an extra layer of complexity in the sauce.
Let the pork rest before slicing to allow the juices to redistribute, ensuring a moist and tender result.
Infuse the oil on low heat with garlic, anchovies, capers, and red pepper flakes to capture all the aromatic flavors without burning the garlic.
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