Name: Braised Pork with Pancetta and Red Wine Sauce
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Italian
Ingredients: 6 tablespoons olive oil; 6 ounces pancetta, diced; 3 pounds boneless pork shoulder, cut into 1-2 inch cubes; salt; fresh ground pepper (seed based spice, omit for AIP); 1/4 cup fresh sage leaves, chopped; 2 tablespoons fresh thyme, chopped; 2 tablespoons fresh rosemary, chopped; 1 small onion, finely chopped (omit for low-FODMAP); 1 small carrot, finely chopped; 2 celery ribs, finely chopped; 1 leek, white and light green part, finely chopped (use only green part for low-FODMAP); 6 garlic cloves, minced (omit for low-FODMAP); 2 cups dry red wine; 2 cups chicken or pork bone broth, preferably homemade; 1/4 cup pumpkin puree, pureed beets, or tomato paste (use pumpkin or beets for AIP); OPTIONAL: 2 jalapeno peppers, finely diced (nightshade, omit for AIP)

Description

Humble and budget friendly pork shoulder gets dressed up in this rich and delicious main dish. Serve over noodles or on its own for a paleo-friendly dinner.

Ingredients

Scale

6 tablespoons olive oil
6 ounces pancetta, diced
3 pounds boneless pork shoulder, cut into 1–2 inch cubes
salt
fresh ground pepper (seed based spice, omit for AIP)
1/4 cup fresh sage leaves, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
1 small onion, finely chopped (omit for low-FODMAP)
1 small carrot, finely chopped
2 celery ribs, finely chopped
1 leek, white and light green part, finely chopped (use only green part for low-FODMAP)
6 garlic cloves, minced (omit for low-FODMAP)
2 cups dry red wine
2 cups chicken or pork bone broth, preferably homemade
1/4 cup pumpkin puree, pureed beets, or tomato paste (use pumpkin or beets for AIP)
OPTIONAL: 2 jalapeno peppers, finely diced (nightshade, omit for AIP)

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Instructions

In a large skillet with deep sides or braising dish, heat the olive oil over medium heat until shimmering.
Add the pancetta and cook until the fat has rendered. Using a slotted spoon, transfer the pancetta to a bowl and leave the fat in the pan.
Season the pork with salt and pepper and add half to pan. Cook until richly browned on all sides. Remove with slotted spoon and add to bowl with pancetta. Repeat with remaining pork. Leave fat in pan.
Add the fresh herbs, onion, carrot, celery, leek, garlic, and optional jalapeno peppers and cook until the onion is translucent (about 2 minutes).
Stir in the wine, deglazing the pan and scraping up any browned bits on the bottom. Bring to a boil.
Return the pancetta and pork shoulder pieces to the pan and simmer over moderately low heat until liquid is almost fully evaporated, about 10 minutes (this cooks off the alcohol in the wine, making this dish AIP-friendly).
Add the bone broth and pumpkin, beets, or tomato paste. Return to a boil.
Cover and simmer the sauce over low to medium low heat for 1 hour, until the meat is very tender.

Prep Time: 30 mins
Cook Time: 1 hour 30 mins
Category: Main dish
Cuisine: Italian