Tuscan pork stew with polenta from Food & Wine Annual Cookbook 2008: An Entire Year of Recipes (page 46) by Food & Wine and Dana Cowin and Kate Heddings

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Notes about this recipe

  • nicolepellegrini on October 04, 2016

    I've made this twice now and both times felt disappointed with how it turns out, given the amount of preparation time and work involved. I've used quality pasture-raised pork both times, which should be closer to the wild boar the chef says the recipe originally calls for...maybe that's the problem? Because it comes out way too dry and tough, even when adding additional broth/wine as the sauce cooks down (because otherwise there's not nearly enough). Maybe the recipe's been written/changed to be more suitable for supermarket-style fatty pork. Perhaps too it's something in boiling the meat before slow cooking it; I have to think this would come out better if the meat was floured and lightly fried first as I usually do when making a pork stew.

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