You'll need to start this recipe two days ahead.
Place pork in large bowl. Mix 1 tablespoon coarse salt and cinnamon in small bowl. Sprinkle salt mixture over pork, tossing to coat evenly. Cover and chill overnight.
Preheat oven to 350F. Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low and cook 2 minutes, whisking often (do not allow roux to brown). Remove from heat; cover and let stand until ready to use.
Using on/off turns, blend onion, carrot, and celery in processor until finely chopped. Cook pancetta in large ovenproof pot over medium-high heat until beginning to brown and fat is rendered, about 6 minutes. Add vegetables to pot and saute until beginning to brown, about 6 minutes. Add pork and saute until brown, about 7 minutes. Add wine and bring to boil, stirring up browned bits. Add milk and bring to simmer. Add tomato puree, then whisk in roux. Simmer 5 minutes, whisking occasionally.
Cover pot. Place in oven and braise pork until very tender, about 2 hours. Uncover; let pork cool briefly. Chill pork, uncovered, until cold, then cover and chill overnight.
Rewarm pork over low heat, stirring often. Season to taste with salt and pepper.
Place 1 gnocchi square in center of each plate. Top with pork and sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (338g) | ||
Recipe Makes: 12 | ||
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Calories: 446 | ||
Calories from Fat: 289 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.1g | 43 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 96.5mg | 30 % | |
Sodium 812.7mg | 28 % | |
Potassium 661.5mg | 17 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 11.3g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 446
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