Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 160 degrees Celsius and prepare 1.5 kilograms of pork shoulder by cutting it into 5-6 large pieces, then season generously with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large clay pot or Dutch oven over medium-high heat, then sear the seasoned pork pieces for 3-4 minutes on each side until browned, and remove the pork to a separate plate.

3. 3

   Add 1 large chopped onion (200 grams), 2 medium chopped carrots (150 grams), 2 chopped celery stalks (100 grams), 4 minced garlic cloves, and 15 grams of thinly sliced fresh galangal to the same pot, cooking for 8-10 minutes until softened and fragrant.

4. 4

   Pour in 250 milliliters of dry white wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 2-3 minutes until the liquid has slightly reduced.

5. 5

   Stir in 400 grams of crushed tomatoes, 500 milliliters of chicken or vegetable broth, 2 sprigs of fresh rosemary, and 4 sprigs of fresh thyme, ensuring all ingredients are well combined.

6. 6

   Return the seared pork pieces to the pot, nestling them into the liquid and vegetables, cover the clay pot with its lid, and transfer it to the preheated oven.

7. 7

   Braise for 2.5-3 hours, or until the pork is fork-tender, then carefully remove the pot from the oven, let it rest for 15 minutes before serving the delicious Maiale Brasato Profumato.