Pork Shoulder with Treviso Radicchio and Balsamic Vinegar

Name: Pork Shoulder with Treviso Radicchio and Balsamic Vinegar
Yield: Makes 6 servings
Ingredients: 1 tablespoon kosher salt; 1 tablespoon (packed) dark brown sugar; 1/2 teaspoon ground ginger; 1/2 teaspoon ground coriander; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 1/8 teaspoon ground cloves; 1 3 1/2-3 3/4-pound boneless pork shoulder (Boston butt), trimmed, cut into; 1 1/2"-2" cubes; 3 tablespoons olive oil, divided; 4 cups sliced onions (about 2 large onions); 1 1/2 cups fruity white wine (such as Pinot Gris or Chenin Blanc); 2 cups low-salt chicken broth; 4 tablespoons (plus more) extra-virgin olive oil, divided, plus more for drizzling; 2 heads of Treviso radicchio, each cut into 6 wedges with some core attached; 2 tablespoons aged balsamic vinegar plus more for drizzling; Kosher salt and freshly ground black pepper; 3 cups (lightly packed) arugula; 1 tablespoon fresh lemon juice

By Cruz Golger

February 14, 2012

"The best thing about serving a braise," says chef Cruz Goler, "is that timing isn't critical, making this a great party dish." French in technique but Italian in spirit, the recipe calls for pleasantly bitter Treviso radicchio to act as a foil to the rich pork. Be sure to let the pork cool in its liquid so that the braised meat can continue to soak up the sauce.

Recipe information

Yield
Makes 6 servings

Ingredients

Pork:

1 tablespoon kosher salt

1 tablespoon (packed) dark brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/8 teaspoon ground cloves

1 3 1/2-3 3/4-pound boneless pork shoulder (Boston butt), trimmed, cut into

1 1/2"-2" cubes

3 tablespoons olive oil, divided

4 cups sliced onions (about 2 large onions)

1 1/2 cups fruity white wine (such as Pinot Gris or Chenin Blanc)

2 cups low-salt chicken broth

Radicchio and salad:

4 tablespoons (plus more) extra-virgin olive oil, divided, plus more for drizzling

2 heads of Treviso radicchio, each cut into 6 wedges with some core attached

2 tablespoons aged balsamic vinegar plus more for drizzling

Kosher salt and freshly ground black pepper

3 cups (lightly packed) arugula

1 tablespoon fresh lemon juice

Preparation

For pork:
Step 1
Mix first 8 ingredients in a large bowl. Add pork and toss to coat. Cover and chill, tossing occasionally, at least 8 hours or overnight.
Step 2
Heat 2 tablespoons oil in a large heavy pot over medium-high heat. Working in batches, brown pork on all sides, lowering heat if meat begins to scorch, about 5 minutes per batch. Using tongs, transfer pork to a medium bowl. Add remaining 1 tablespoon oil and onions to pot; sauté until slightly softened and golden brown, about 5 minutes. Add wine; cook, scraping up browned bits, until reduced by half, about 2 minutes. Add broth; return pork to pot.
Step 3
Reduce heat to low, cover pot, and simmer, stirring occasionally, until pork is tender, about 2 hours. Reserve 3/4 cup braising liquid for radicchio. Set pork in remaining liquid aside. DO AHEAD: Can be made 2 days ahead. Chill pork and reserved 3/4 cup braising liquid separately (uncovered) until cold, then cover and keep chilled. Rewarm before serving.
For radicchio and salad:
Step 4
Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, add radicchio and sauté on each cut side, adding more oil to pan between batches if needed, until browned, 2-3 minutes per side; transfer radicchio to a plate. Place all cooked radicchio back in skillet and add reserved pork-braising liquid. Cover and cook until crisp-tender, about 3 minutes. Add 2 tablespoons vinegar; bring to a simmer and cook, uncovered, until juices have thickened, about 1 minute. Season to taste with salt and pepper.
Step 5
Toss arugula, remaining 3 tablespoons oil, and lemon juice in a large bowl. Season to taste with salt and pepper.
Step 6
Divide pork with juices among plates. Arrange radicchio alongside. Divide arugula salad among plates. Drizzle radicchio with oil and a small amount of vinegar.

TagsGinger Herbs & Spices Cinnamon Pork Shoulder Pork Meat Onion Root Vegetable Vegetable Radicchio Chicory Leafy Greens Arugula Main Dinner Nut Free Dairy Free Gluten Free Make Ahead Braise Bon Appétit

Recipe information

Ingredients

Pork:

Radicchio and salad:

Preparation

For pork:

Step 1

Step 2

Step 3

For radicchio and salad:

Step 4

Step 5

Step 6

Recipe notes