Spiced pork stew with polenta, root vegetables, and gremolata from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 281) by Suzanne Goin and Teri Gelber

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Notes about this recipe

  • TrishaCP on December 07, 2020

    This was fine but it didn’t wow me like most Suzanne Goin recipes. For all of the work involved, it was kind of flavorless when served with polenta in my opinion. The gremolata on the vegetables saved it from being a total dud, but it was still just ok.

  • Frenchfoodie on October 24, 2020

    Uttlely delicious, real depth of flavour.

  • Frenchfoodie on March 03, 2019

    Made just the spicy pork and man was this good! Increased the veg a bit and didn't salt as we were serving a toddler and there was salt in the stock. We didn't feel the need to add any at the table. Lots of flavour for little work, just some patience.

  • bwhip on December 02, 2018

    Really good, hearty stew for a cold evening. The pork was nicely spicy and super tender, with great depth of flavor. I used a little less salt than called for when seasoning the meat, and it was still a little more salty than I prefer. The root vegetables were really good! I didn't make the polenta, as I'd made some nice flatbread the day before, so we used that instead. I'm sure the polenta would be a really nice accompaniment, so I'll likely take that on next time.

  • julesamomof2 on August 19, 2017

    As others have had, this dish is a lot of work, so I only serve it to company. That said, it is the perfect fall dish for a dinner party. I have taken to roasting the vegetables vs. using the stove top method she gives. Less time and attention and a better result, I think. Definite keeper.

  • sfcarole on January 28, 2016

    I made this for guests up in the mountains. So I used a stove top pressure cooker (Fagor, 8-qt.) on our induction cooktop. With adjustments for altitude it took 11 minutes instead of 2 ½ hrs.! The meat was very tender, but the broth thinner than it would have been in the oven. But I usually like to separate the broth from the meat the day before, then put all in the fridge and remove the fat the next day. That allowed me to reduce down the sauce to a desired consistency. The root vegetables I made in the afternoon before the dinner, then rewarmed and mixed with the gremolata. They looked beautiful atop the stew. Everyone loved it and went for seconds. I hesitated with the one tsp. cayenne but went with it. The flavors were amazing. I did strain out the finely chopped onion, carrot, fennel and spices because the spice hulls would have gotten in the way. The sauce looked so beautiful and glossy around the meat.

  • pistachiopeas on October 18, 2015

    I loved everything about this recipe, especially the spicy pork. The flavors are just perfect. I did not bother with removing the small amount of carrot/fennel/onion from the stew before serving. I used beef stock instead of veal, and I added some capers to the gremolata. Can't wait for leftovers and to make this for more friends in the future.

  • stockholm28 on February 12, 2014

    I liked this, but wasn't really "wowed" by it. This is definitely a hearty winter meal. I made all the components as written. The pork was good the first day, but I tired of it when I had it as leftovers. I did really like the root vegetables, but I'd probably leave out the turnips if I made it again.

  • Emily Hope on December 14, 2011

    This was super tasty, and a great way to use pork shoulder. I cut the recipe in half, since it was just the two of us, and left out the fennel and the veal stock since I didn't have any on hand--still good. I'm sure I used more onions and carrots than she calls for in the recipe as well, and I did not strain the braising liquid, as I like the chunky bits and find it too fiddly to bother with (though I did degrease it by spooning out the veg and putting it in a gravy strainer). Relatively straightforward with just a few stovetop steps, and then two or three hours in the oven. I made polenta in the oven (per Paula Wolfert's recipe), and did Molly Stevens' braised cabbage instead of the root vegetables, so everything cooked in the oven at the same time (I started the polenta after the stew had been in for an hour). With a sharply dressed salad of mixed bitter greens, this made a really lovely winter meal. C, who doesn't like meat stews, said this made him understand why people do!

  • Laura on January 01, 2011

    Pg. 281. The stew and the vegetables with gremolata were really delicious -- as well they should have been since it took most of the day to prepare! Granted, one does not expect "quick and easy" from Sunday Suppers at Lucques. This made a really nice, rustic and casual New Years Eve dinner at home. The only change I made was that I added only 1/2 a tsp of the cayenne instead of the full tsp that was indicated in the recipe. I was a little scared that that would be too much heat. And we like it spicy! As it turned out, I think using the full tsp would be fine, allthough it was nice and spicy as it was. Really important to strain and reduce the braising juices as the recipe dictates. I would definitely make this again.

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