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PORK ROAST - BRAISED - Pork Butt with Roasted Balsamic Spaghetti Squash (Day 1)
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| BRAISED PORK BUTT WITH ROASTED BALSAMIC SPAGHETTI SQUASH | |
| 1/4 cup | Extra-Virgin Olive Oil |
| 3 1/2 pounds | Pork Butt, (cut into 3-inch pieces) |
| 1 | Red Onion,, (1/4 inch slices) |
| 2 | Carrots (1/2 inch pieces) |
| 2 Heads | Fennel,, (1/4 inch slices, fronds removed and reserved) |
| 3 Cloves | Garlic |
| 2 Anchovy Fillets (Soaked Overnight in Milk) | |
| 1 tablespoon | Fennel Seeds |
| 1/2 cup | Tomato Paste,, (Italian double-concentrated preferred) |
| 1 bottle | White Wine,, (dry, such as Pinot Grigio) |
| Gremolata | |
| 1 | Jalapenos,, (sliced) |
| 1/2 cup | Fennel Fronds, (reserved, chopped) |
| 1/2 cup | Parsley,, (whole leaves, steams discarded) |
| 1 | Orange,, (zest, juice of half an orange) |
| 2 tablespoons | Extra-Virgin Olive Oil |
| Spaghetti Squash 1 Spaghetti Squash (about 5 pounds) | |
| 2 tablespoons | Extra Virgin Olive Oil,, (plus extra) |
| 2 tablespoons | Balsamic Vinegar |
| 1/4 cup | Parmigiano-Reggiano, (freshly grated) |
Preheat oven to 275°F.
In a large Dutch oven, heat the Olive Oil over medium-high heat. Season the Pork aggressively with Salt and Pepper. Brown on all sides. Then add the Carrots, Onion, Fennel, Garlic, Anchovies, Fennel Seeds and cook until soft, about 5 minutes. Add the Tomato Paste and cook 3 minutes more, using a wooden spoon or tongs to scrape up the browned bits on the bottom of the pot. Add the Wine and bring to a boil. Lower the heat to a simmer. Cover and cook in the oven until the Pork is fork-tender, about 3 1/2 to 4 hours.
Mix ingredients for Gremolata together and season with Salt and Pepper.
Meanwhile, split Spaghetti Squash in half lengthwise. Drizzle with Olive Oil, Salt and Pepper and place flesh-side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes. When cool enough to handle, use a fork to scrape all of the squash out of the skin and into a medium-sized bowl. Season to taste with Extra Virgin Olive Oil, Balsamic Vinegar, Red Pepper Flakes, freshly grated Parmigiano-Reggiano Cheese, Salt and Pepper.
Divide warm Squash between 8 shallow bowls and serve with Braised Pork and Gremolata sauce on top. Garnish with chopped fresh Parsley, reserved Fennel Fronds and more grated Parmigiano-Reggiano.
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