SICILIAN PORK RAGÙ
PREP + COOK TIME 3 HOURS 40 MINUTES SERVES 8
250g piece speck, rind removed, cut into thin strips
2.3kg boneless pork shoulder, skin removed, excess fat trimmed
1 large onion (200g), halved, sliced thinly
2 medium fennel bulbs (600g), quartered, fronds reserved
3 celery stalks (450g), chopped coarsely
2 medium red capsicums (400g), cut into 4cm pieces
4 cloves garlic, crushed
½ teaspoon dried chilli flakes
½ cup (125ml) dry white wine
2 cups (500ml) chicken stock
400g can diced tomatoes
1 cup (120g) marinated green sicilian olives, pitted
1 Preheat oven to 160°C/140°C fan.
2 Heat a 6.75-litre (27-cup) cast iron or other flameproof casserole dishes (see Notes) over medium heat. Cook speck for 5 minutes, stirring occasionally, to render fat. Transfer speck to a large heatproof bowl, leaving fat in dish. Increase heat to high; cook pork for 5 minutes on each side or until browned. Add to bowl with speck.
3 Add onion and fennel to dish with celery, capsicum, garlic and chilli flakes; cook, stirring, over high heat for 10 minutes or until vegetables soften and are golden.
4 Add wine to dish and bring to a simmer over high heat; simmer for 3 minutes or until reduced slightly. Add stock, tomatoes and olives. Return pork and speck to dish; season. Return to the boil; cover with a tight-fitting lid. Transfer to oven; bake for 3 hours or until pork is tender. Shred pork using two forks. Season to taste.
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