WEEKDAYS 1e|12c|p

Braised Pork Butt with Roasted Balsamic Spaghetti Squash

Mario Batali
Servings: 6-8
2+ hr
Part 1 of 2

Fork tender, fall off the bone goodness is what you're in store for when you make this for you family!

  • Ingredients
  • step-by-step directions
Braised Pork Butt with Roasted Balsamic Spaghetti Squash
  • 1/4 cup Extra-Virgin Olive Oil
  • 3 1/2 pounds Pork Butt (cut into 3-inch pieces)
  • 1 Red Onion (1/4 inch slices)
  • 2 Carrots (1/2 inch pieces)
  • 2 Heads Fennel (1/4 inch slices, fronds removed and reserved)
  • 3 Cloves Garlic
  • 2 Anchovy Fillets (Soaked Overnight in Milk)
  • 1 tablespoon Fennel Seeds
  • 1/2 cup Tomato Paste (Italian double-concentrated preferred)
  • 1 bottle White Wine (dry, such as Pinot Grigio)
  • Gremolata
  • 1 Jalapenos (sliced)
  • 1/2 cup Fennel Fronds (reserved, chopped)
  • 1/2 cup Parsley (whole leaves, steams discarded)
  • 1 Orange (zest, juice of half an orange)
  • 2 tablespoons Extra-Virgin Olive Oil
  • Spaghetti Squash
  • 1 Spaghetti Squash (about 5 pounds)
  • 2 tablespoons Extra Virgin Olive Oil (plus extra)
  • 2 tablespoons Balsamic Vinegar
  • 1/4 cup Parmigiano-Reggiano (freshly grated)
  • Preheat oven to 275°F.
  • In a large Dutch oven, heat the Olive Oil over medium-high heat. Season the Pork aggressively with Salt and Pepper. Brown on all sides. Then add the Carrots, Onion, Fennel, Garlic, Anchovies, Fennel Seeds and cook until soft, about 5 minutes. Add the Tomato Paste and cook 3 minutes more, using a wooden spoon or tongs to scrape up the browned bits on the bottom of the pot. Add the Wine and bring to a boil. Lower the heat to a simmer.  Cover and cook in the oven until the Pork is fork-tender, about 3 1/2 to 4 hours. 
  • Mix ingredients for Gremolata together and season with Salt and Pepper.
  • Meanwhile, split Spaghetti Squash in half lengthwise. Drizzle with Olive Oil, Salt and Pepper and place flesh-side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes. When cool enough to handle, use a fork to scrape all of the squash out of the skin and into a medium-sized bowl. Season to taste with Extra Virgin Olive Oil, Balsamic Vinegar, Red Pepper Flakes, freshly grated Parmigiano-Reggiano Cheese, Salt and Pepper.
  • Divide warm Squash between 8 shallow bowls and serve with Braised Pork and Gremolata sauce on top. Garnish with chopped fresh Parsley, reserved Fennel Fronds and more grated Parmigiano-Reggiano.
rate this recipe

Latest Recipes