Delfinas Secret Pork Sugo Recipe
Try this Delfinas Secret Pork Sugo Recipe recipe, or contribute your own.
Try this Delfinas Secret Pork Sugo Recipe recipe, or contribute your own.
- 1 cup dry white wine
- pepper
- 3 cloves garlic crushed
- 2 tablespoons tomato paste
- 3 tablespoons butter
- salt
- 1/2 cup canola oil
- 2 quarts chicken stock
- 5 sage leaves
- 2 lbs pork shoulder
- 1/2 rack pork spareribs
- 3 cups onion rough diced
- 1 cup carrots rough diced
- 1 cup celery rough diced
- 2 sprigs rosemary stripped
- 1 teaspoon chopped parsley
- pinch chili flakes to taste
- parmigiano reggiano
- Carbohydrate 18.5488225843503 g
- Cholesterol 109.101317554905 mg
- Fat 45.4195952933654 g
- Fiber 0.276583093799223 g
- Protein 33.105354700191 g
- Saturated Fat 12.9397224127879 g
- Serving Size 1 1 portion (629g)
- Sodium 843.226735716196 mg
- Sugar 18.272239490551 g
- Trans Fat 3.00626145671776 g
- Calories 628 calories
Step-by-step
- Preheat your oven to 325F
- Cut down the pork shoulder into smaller chunks and season both pork shoulder and ribs with salt and pepper.
- Heat the canola oil on medium high in a moderately deep, heavy bottomed pan that you own a cover for and brown meat well on all sides.
- Remove the meat from the pan and reduce heat to medium low.
- Add onions, carrots, celery, garlic, rosemary, and sage and cook until onions are transparent.
- Add tomato paste and cook for two more minutes, then add wine.
- Scrape up any bits stuck to the bottom of the pan and continue cooking until the wine has reduced by half.
- Return the meat to the pan and add stock.
- Make sure the meat is submerged in the stock.
- Transfer the pan to the oven and put the cover on.
- After 2 hours, remove the pan from the oven and transfer the meat to a sealed container or bowl with plastic wrap.
- Allow both meat and sauce to cool, and refrigerate overnight.
- The next morning, discard as much of the congealed fat as desired.
- Warm the sauce through and puree in a blender.
- Return the sauce to the stove and reduce until it has good body, about half.
- Meanwhile, shred the meat with a fork or by hand.
- Once the sauce has reduced, adjust seasoning, then add the meat back to the sauce and bring to a boil, then remove from heat.
- To serve: Warm an appropriate amount of sauce in a wide saute pan.
- Cook your favorite pasta until 2 minutes before al dente.
- Scoop out about a cup of the pasta water and reserve, then drain the pasta and transfer to the saute pan.
- Add a small knob of butter plus parsley to the pan, then cook on medium high for 2 minutes.
- Add some of the reserved pasta water if needed.
- Serve with parmesan and chili flakes if desired.
That single poundage figure on the page completely hides the immense volume of rendered fat that two pounds of pork shoulder and a half rack of spareribs will actually release into two quarts of chicken stock. When raw aromatics like onions, carrots, and celery meet hot canola oil in a heavy-bottomed pan, the resulting moisture release dictates whether your vegetables sweat clear or burn before the tomato paste hits the metal. Thermal conduction through heavy cast iron or enameled steel prevents scorching during the initial two-hour braise at 325 degrees Fahrenheit, protecting the fond that must later be deglazed with dry white wine. Although scaling quantities up or down is mathematically straightforward, altering the liquid volume directly changes the evaporation rate during the final reduction phase, meaning smaller batches will thicken much faster than the standard yield.
The Overnight Chill and Thermal Mechanics
Allowing the braised meat and cooking liquid to rest overnight in a refrigerated environment is not merely a convenience step for advance preparation, but a physical necessity for removing excess saturated fat that would otherwise coat the palate in an unpleasantly slick film. Solidified lipids rise to the top and contract into a hard, easily removable white layer by morning, letting cooks physically lift away unwanted grease before the sauce goes into the blender. Pureeing the strained vegetables with the remaining braising liquid creates a velvety emulsion that must then be simmered on the stovetop until it loses half its volume and acquires sufficient body to cling to pasta strands.
- Skim the congealed fat completely cold before reheating to prevent the emulsion from breaking under high heat.
- Puree the sauce thoroughly in an electric blender rather than a food processor to achieve a completely smooth texture without trapped air bubbles.
- Finish the pasta directly in the warmed sauce with a splash of starchy cooking water and butter to bind the starch and fat securely together.
