Pork in Vodka Sauce

1. Prep

Preheat your oven to 300°F (150°C). Season the pork chunks with a pinch of salt (remember, season in stages!).

2. Sear Meat

Heat the olive oil in a Dutch oven over medium-high heat. Add the pork chunks and sear until golden brown on all sides. Remove the pork from the pan and set aside.

3. Sweat Aromatics

Reduce the heat to medium. Add the shallots to the pot and cook until they start to soften and brown slightly, about 3-5 minutes. Remove and set aside with the pork. Add the garlic and Calabrian chili to the pot, stirring constantly, until the garlic is fragrant but not golden, about 1 minute.

4. Caramelize Paste

Stir in the tomato paste and cook for 2-3 minutes until it deepens in color, releasing its rich flavors without burning.

5. Deglaze

Pour in the vodka, scraping up any brown bits from the bottom of the pot. Allow the vodka to reduce until almost completely evaporated, concentrating the flavors.

6. Add Cooking Liquid

Stir in the chicken stock and cream. Bring the mixture to a simmer and season with a pinch of salt if needed, considering the inherent saltiness of the pork and the reduction that will occur.

7. Braise

Add the seared pork and shallots back into the pot, along with the sun-dried tomatoes. Cover the pot with a lid and transfer it to the oven. Braise for approximately 1.5 to 2 hours, or until the pork is fork-tender.

8. Finishing Ingredients

Remove the pot from the oven and let the pork rest in the braising liquid for at least 45 minutes, or overnight for enhanced flavor integration. When ready to serve, reheat the pork in the braising liquid over low heat. Gradually mix in the microplaned Parmesan and Pecorino Romano cheeses until well incorporated and the sauce is creamy.

9. Serve

Serve the pork in vodka sauce garnished with minced chives, and enjoy the melding of robust and velvety flavors in this comforting dish.