Recipe of Ultimate Pork Sugo by Gorda

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, Recipe of Favorite Pork Sugo by Gorda. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pork Sugo by Gorda, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Sugo by Gorda delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork Sugo by Gorda is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Pork Sugo by Gorda using 21 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Pork Sugo by Gorda:

1. 3 lb boneless pork shoulder
2. 1/2 oz dried porcini mushrooms
3. 1 bunch thyme
4. 2 tbsp freshly ground fennel seeds
5. 2 cup hot water
6. 1 tbsp unsalted butter
7. 1/4 lb panchetta (coarsely chopped or u can use same amount of guanciale)
8. 2 large diced yellow onions
9. 3 clove garlic, minced
10. 2 tbsp tomato paste
11. 2 large carrots, peeled & diced
12. 2 cup chicken broth (homemade or can)
13. 2 cup dry white wine of your choice
14. 28 oz can of whole tomatoes (I like to use San Marzano canned tomatoes)
15. 2 tbsp fresh thyme (coarsely chopped)
16. 2 tbsp fresh sage (coarsely chopped)
17. 2 tbsp oregano (coarsely chopped)
18. 1 tsp crushed red pepper flakes
19. 1 bay leaf
20. 2 tsp kosher salt
21. 1 tsp white pepper

Instructions to make to make Pork Sugo by Gorda

1. Rub entire surface of pork shoulder evenly with the fennel, kosher salt & pepper.
2. Arrange half of the thyme sprigs on the bottom of a glass baking dish and place the pork over the thyme, pressing it into the thyme. Press remaining thyme on top of the pork. Cover with plastic wrap & refrigerate for at least six hours or overnight. (up to 24 hours) When ready to prepare the pork, put the porcini in a swall bowl and cover with the hot water & let sit for about half hour or until soft & pliable.
3. Heat a dutch oven or a heavy bottom skillet over medium-high heat. Add the butter & let it melt (careful not to burn the butter!) Remove the pork from the baking dish, discard the thyme & add the pork to the pan & brown all sides of pork (about 3-4minutes per side) turning as needed until evenly browned. Transfer the pork to a plate.
4. After transferring pork to plate decrease heat to medium & add the pancetta or guanciale (whichever you're using) & cook, stirring till browned (about 4-5 minutes) then add the diced onions, carrots & garlic and cook, stirring often till onions begin to brown (about 5 minutes) next, stir in wine & increase heat to high & cook until reduced by half (about 10-12minutes) then stir in tomatoes & tomato paste & cook for 5 minutes.
5. Drain the porcini BUT RESERVE THE LIQUID! Strain the liquid through a cheesecloth lined sieve into the sauce. Chop the porcini & add to the sauce. Stir in the stock, add the oregano, thyme, sage, crushed red pepper & bay leaf. Return the pork to the pan & bring to a boil. Decrease the heat to low & cook uncovered 3-4 hours or untill the pork is tender enough to be broken apart with a fork. Turn off heat & let cool in pan for about 30 minutes. Skim away any fat on the surface of the sugo & discard along with the bay leaf. Serve over pasta or creamy polenta. Hope u enjoy this dish!! ~Gorda Ramsey

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So that's going to wrap it up for this exceptional food How to Make Ultimate Pork Sugo by Gorda. Thanks so much for reading. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!