Braised Pork Shoulder, Golden Beetroot and Smoked Polenta


Serves 4




500g Pork shoulder

1 litre of veal stock or good chicken stock

1 onion

2 beetroots

2 carrots

20g thyme

100g wood chips

200g polenta

1 litre of milk

100g parmesan

4 onions

1 clove of garlic

200g butter

2 bunches of golden beetroots

Sherry vinegar




In a hot roasting pan, brown the pork shoulder. Add the vegetables and roast until golden. Place into a roasting tray and cover with stock. Cover with a lid or tin foil and slow cook at 150 deg for 4 hours. Once the pork is cooked and falling off the bone, pick the meat off the bone and remove any fat.Add the stock to a pan and reduce down to a glaze. Add half to the meat and keep the rest for the sauce. For the sauce, whisk in some whole grain mustard and 100ml of beetroot puree (see starter recipe). Then finish with olive oil.


For the polenta, take a large smoking tray and place on a medium heat. Add the smoking chips to the base. Place a perforated tray on top of the smoking tray. Pour the milk into a smaller container that will fit in the perforated tray allowing the smoke to infuse with the milk. Cover with a lid or tinfoil and smoke for 10 minutes. Once the milk is smoky, pour into a medium sized pot and bring to the boil. Add the polenta and whisk continuously until the mixture thickens. After 9 minutes or so the mixture should be smooth. Add the parmesan and salt. Pour into a mould and set. Once the mixture is set take out of the mould and in a hot pan caramelise each side of the polenta.


For the onion puree, finely slice the onions and salt them. Let the salt draw out the moisture from the onions. In a pot melt the butter. Add the sliced onions along with garlic and thyme. Cover with a lid and cook over a medium heat until soft. Remove from any excess liquid, pour into a food processor and blend until smooth. Pour through a fine sieve and season with salt.


For the baby golden beetroots, Lay them onto a tray and season with salt, olive oil, sherry vinegar, thyme, garlic, orange juice and 1 cup of water. Cover with a lid and cook them in the oven at 180 deg. This method steams the beetroots and also the leaves making the whole vegetable edible.


Bring the elements together on the plate and be generous with the sauce!


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