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Braised Pork with Pancetta and Red Wine Sauce

Jaime Hartman
  • 120 minutes
  • Serves 6

INGREDIENTS

2 cups

Chicken or pork bone broth

6 oz

Pancetta

3

lbs Pork shoulder, boneless

1

Carrot, small

2

Celery, ribs

6

Garlic cloves

1

Leek

1

Onion, small

1/4 cup

Pumpkin puree

2 tbsp

Rosemary, fresh

1/4 cup

Sage, fresh leaves

2 tbsp

Thyme, fresh

1

Pepper, fresh ground

1

Salt

6 tbsp

Olive oil

2 cups

Red wine, dry