This dish can be found all over Italy with many variations. Here Stefano takes advantage of the sweetness of dates and dried mandarin peel for a floral finish.
- 1 kg boneless pork shoulder
- ½ cup flour
- 1 onion, finely chopped
- 3 cm dried mandarin peel
- 3 cm lemon peel
- 6 pitted dates
- ½ cup almond meal
- pinch saffron
- 1 litre milk
- 2 cups yellow polenta
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Chop pork into very large chunks.
- Combine flour and salt to season in a bowl. Roll each piece of pork in the mix until evenly coated and shake off excess.
- Heat a large pan over medium heat then sear the pork pieces until they are brown all over. Add onions to the pan and cook until they begin to caramelise.
- Once caramelised, add mandarin skins, lemon and dates to the pan. Season with a bit of pepper. Gently add in milk, saffron and salt to taste.
- Place a lid on the pot and cook for around 90 minutes (or until the pork is falling apart).
- For the polenta, bring a large saucepan of water and a generous amount of salt to the boil. Pour the polenta slowly into the boiling water, stirring constantly until all the polenta is added and there are no lumps.
- Reduce heat to low and simmer, whisking often for 5 minutes or until the polenta starts to thicken.
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