Tomato-Braised Pork Ragu With Polenta (Gluten Free)

Slow-cooked and rich in flavour, this Tomato Braised Pork Ragu with Polenta is the ultimate comfort dish. Made with Australian Bush Spices Olive Oil with Lemon Myrtle and finished with Pink Salt Flakes, it delivers a delicious balance of savoury depth and native Australian flavour.

Prep Time: 15 minutes (+ chilling & cooling time)

Cook Time: 3 hours

Ingredients

Serves 4 Prep 15 mins (+ chilling & cooling time) Cooking 3 hours
1kg Australian Mini Boneless Pork Shoulder Roast*
1 tbs Olive Oil with Lemon Myrtle
1 onion, chopped
5 garlic cloves, sliced
½ tsp fennel seeds, crushed
1/4 tsp dried chilli flakes
1 tbs tomato paste
½ cup (125ml) dry red wine or chicken stock
400g can diced tomatoes
1½ cups (375ml) salt-reduced chicken stock
5 thyme sprigs
1/4 tsp Pink Salt Flakes with Pepperberry
Thyme sprigs, extra, to serve
Polenta
2 cups (500ml) milk
1 tsp Pink Salt Flakes
2/3 cup (110g) polenta (cornmeal)
½ cup (40g) finely grated parmesan
40g butter

Instructions

Preheat oven to 160°C (140°C fan-forced). Remove pork rind. Trim fat and refrigerate rind until needed. Cut pork into 7cm pieces and season.
Heat pan, add oil and pork, brown 10 mins. Remove pork and discard excess fat, keeping 1 tbsp in pan.
Cook onion, garlic, fennel and chilli 8 mins. Add tomato paste and cook 3 mins. Add wine/stock, tomatoes, stock and thyme. Return pork, cover and bake 2 hrs.
Uncover and cook 30 mins more until pork is tender and sauce thickens.
Remove pork, skim fat, return pork to sauce and shred. Keep warm.
Increase oven to 250°C (230°C fan). Score rind, rub with salt and bake 25 mins until crisp.
To make polenta: simmer milk, water and salt. Slowly whisk in polenta. Stir 20 mins until thick. Add parmesan and butter.
Serve polenta topped with pork, thyme and pork crackling pieces.