Ingredients:
2 lb pork butt or boneless country ribs 1 onion, thinly sliced 5 cloves garlic, chopped 14 oz can san marzano diced tomatoes 2 tbsp dried parsley 1 tbsp dried thyme 3/4 tbsp fennel powder 1/2 tbsp dried rosemary 1/2 tbsp dried oregano 1/2 tbsp salt 1/2 tbsp ground pepper 3 oz red wine 1 bay leaf Instructions: 1) Preheat oven to 425F. In an oven safe high sided pan add half onions and the pork on top of the onions. Roast for 40 minutes uncovered (until pork has browned). Remove from oven, pour wine over the top of pork, add the other half of the onions. Add the parsley, thyme, fennel, rosemary, oregano, bay leaf, salt and pepper. Add the garlic and then pour the tomatoes over the top. 2) Turn oven to broil. Broil for 25 minutes or until the tomatoes have caramelized. 3) Turn oven to 355F. Cover roast and cook for another 2 hours or until pork is tender. 4) Remove pork from pan. Blend the sauce until smooth. Sandwich 2 long hots or anaheim chilis, halved 1 bunch broccolini, blanched 4 slices sharp provolone 4 Italian hoagie rolls blended sauce Instructions: 1) In a saute pan over high heat char the peppers. 2) In separate saute pan over high heat char the broccolini. (I added red pepper flakes to mine) 3) Build sandwich and toast in the oven to melt the cheese. Notes: 1) I left my cheese out so there is no cheese pictured. 2) Use a red wine you like to drink to cook. 3) I used my vitamix to blend the sauce. You could use a stick blender 4) I used St Huberts the stag cab sav Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Vitamix amzn.to/3iCvYj8 Stick blender amzn.to/3bB9tsb San Marzano Tomatoes amzn.to/2EwYV16
0 Comments
Leave a Reply. |
Michael FehlChef/Food and Beverage Director Archives
March 2021
Categories |