Photo: Braised Pork in the Black---Brasato di Maiale Nero Recipe
Ingredients
- 1 (4-pound) pork loin, tied at regular intervals with butcher's twine
- 2 teaspoons kosher salt
- 8 fresh sage leaves
- 2 1/2 ounces pancetta
- 3 cloves garlic, crushed
- 1/4 cup flat parsley leaves
- 1/4 cup extra-virgin olive oil
- 1 cup plus 1 cup red wine
- 1 (28-ounce) can tomatoes and their juices, crushed
- Black pepper
Directions
Season the pork with the salt, rubbing it into the meat, and place the sage leaves around the loin, secured under the twine. Set aside for 30 minutes.
Mince together the pancetta, garlic and parsley to form a homogenous, smooth mixture. In a large, cast-iron casserole or Dutch oven, heat the olive oil and add the pork paste, cooking until it has melted into the oil. Place the pork in the pan and brown on all sides so that a uniform crust is formed. Add 1 cup red wine and reduce by 3/4. Add the remaining cup of wine and the tomatoes, cover, and bring to a low simmer. Cook for 2 hours, until meat is fork tender.
Remove meat from casserole, allow to rest 15 minutes, and remove string and sage leaves. Serve in 1/3-inch thick slices.
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By holtk_1409530
denver, CO
on September 11, 2009
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If you do this recipe you will be rewarded. But you have to use a lot more fresh sage, poke holes in the pork and put the sage with a little minced garlic right in.
I braise it down. Let it cool, then refridgerate . When cold take the fat off, then return to oven - I serve it with mashed potatoes. It has been one of most requested meals!
By s_sharrah_7391552
Albany, OR
on January 03, 2009
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I was really expecting something a little more extraordinary from this dish. To me, it was just ok. I will not make it again. The "sauce" was a little salty, maybe it was the panchetta? The meat was super tender, and tasty, but I really don't think I could taste the sage. If I were going to make this recipe again, I would stuff the loin with the panchetta, sage and garlic. Then roll and tie. Season the outside with Salt and Pepper and then follow the recipe.
By lee5013_9336268
Griffin, GA
on January 03, 2008
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This is our friends favorite meal. It takes effort to prepare but it is worth it.
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