Chilli pork ragù with parmesan polenta

Chilli pork ragù with parmesan polenta
  • Serves icon Serves 6-8
  • Time icon 2 hours 45 minutes

A spicy, crowd-pleasing recipe for chilli pork ragù that will keep them coming back for more.

Nutrition: per serving

Calories
521kcals
Fat
15.7g (5.5g saturated)
Protein
49.5g
Carbohydrates
35.3g (4.3g sugars)
Fibre
3.5g
Salt
1g
Calories
521kcals
Fat
15.7g (5.5g saturated)
Protein
49.5g
Carbohydrates
35.3g (4.3g sugars)
Fibre
3.5g
Salt
1g

For 8 servings

Ingredients

  • 2 onions, chopped
  • 2 celery sticks, finely chopped
  • 2 carrots, finely chopped
  • Knob of butter
  • 4 garlic cloves, crushed
  • 2 tsp chilli flakes
  • 50ml dry white wine
  • 1.5kg British free-range pork shoulder, cut into chunks
  • 400g tin chopped tomatoes
  • 1 litre fresh chicken stock
  • Handful of fresh oregano leaves
  • Chopped toasted hazelnuts
  • 350g polenta
  • 60g grated parmesan
  • Knob of butter

Method

  1. In a large pan, fry the onions, celery sticks and carrots in a knob of butter until soft. Add the crushed garlic cloves and fry for 2-3 minutes more, then add the chilli flakes and dry white wine.
  2. Bubble to reduce by half, then add the pork shoulder. Season with salt and pepper, then add the chopped tomatoes and chicken stock. Bring to a simmer, then cook uncovered for about 2 hours until tender.
  3. Remove the pork from the sauce and roughly shred, then set aside. Add the oregano leaves to the sauce, then bubble for 10 minutes until thickened. Stir in the shredded pork to warm through and scatter with chopped toasted hazelnuts and more fresh oregano leaves.
  4. Cook 350g polenta according to the packet instructions, then stir through 60g grated parmesan and a knob of butter. Taste, then season with salt and freshly ground black pepper. Serve the parmesan polenta with the ragù.

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