The Chew: Braised Pork Butt with Roasted Balsamic Spaghetti Squash

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The Chew: Braised Pork Recipe

Mario Batali whipped up a special Braised Pork Butt with Roasted Balsamic Spaghtti Squash recipe with the help of Carla Hall. Mario said this recipe is great for parties and you can even make it the day before so that you can be present with your guests.

Strangely, Mario said the pork butt is actually from the shoulder. I’m not sure why they call it butt then. But if you’re worried about eating pork butt, worry no more! Mario also said that the well-used muscles of any animal is that they have plenty of connective tissue and a little bit of sinew, which when cooked slowly becomes flavor and succulent. Check it out below!

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The Chew: Mario Batali Braised Pork Butt with Roasted Balsamic Spaghetti Squash Recipe Ingredients

The Chew: Braised Pork Butt with Roasted Balsamic Spaghetti Squash

Mario Batali whipped up a special Braised Pork Butt with Roasted Balsamic Spaghetti Squash recipe on The Chew with the help of Carla Hall. (Razmarinka / Shutterstock.com)

  • 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)

Mario Batali: The Chew Braised Pork Butt with Roasted Balsamic Spaghetti Squash Recipe Directions

  1. Preheat oven to 275 degrees.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Season pork in batches with salt and pepper and brown on all sides. This can take a lot longer than you think. Mario said it could take as much as 45 minutes to an hour, depending on the size of the pot. It’s because you’re doing them in batches to ensure everything gets brown and wonderful.
  3. Toss in the onion, fennel, anchovies, garlic, carrots, and fennel seeds. Cook for about 5 minutes until soft.
  4. Add tomato paste and cook for 3 more minutes.
  5. Scrap up the bottom of the pot and add the wine. Bring to a boil and then lower the heat to a simmer. Cover and put it in the oven for 3 1/2 to 4 hours. When it’s done, the vegetables should be broken down almost into a sauce and the pork should be fork tender.
  6. Meanwhile, cut the spaghetti squash in half lengthwise. Season with salt and pepper and drizzle on some olive oil and put it on a parchment-lined baking sheet flesh-side down.
  7. Stir together the gremolata ingredients.
  8. Serve the squash with the braised pork and gremolata sauce on top. Serve with parsley, fennel fronds, and some grated parmigiano-reggiano. Mario said that the braised pork will be just as great a day or two in advance and may even be better.

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Comments

  1. Tim Frank says

    Thank you for sharing Alex. I couldn’t find this recipe anywhere on The Chew’s website. The picture was on there to make our mouth water, but I can see from all of the comments, they could not find it either.

    As a professional chef I use pork butt all of the time. Don’t let the name scare you. In butchery the pork butt is referred to as an area of the body that is the “working muscle” of the animal. It is also called the “Boston Butt.” Specifically it is the upper part of the animal’s shoulder above the leg and often includes the shoulder’s blade bone. In humans, it would be the trapezoid area. The tough part of the meat called the tenue is where the amazing flavor in braising meats comes from. The bone also adds a lot of flavor so be sure to leave that in.

    Who knew, right?

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