Milk Braised Pork Shoulder with Semolina Gnocchi

Ingredients for Milk Braised Pork Shoulder with Semolina Gnocchi

• 1.1kg 1-inch cubes trimmed pork shoulder (such as boneless pork butt)

• 1 matsked grovt kosher salt

• 1/2 teskedar malen kanel

• 60g (1 stick) butter

• 60g plain flour

• 1 medium white onion, chopped

• 1 large carrot, chopped

• 1 large celery stalk, chopped

• 110g pancetta (Italian bacon),* chopped

• 475ml torrt vitt vin

• 950ml whole milk

• 2 800g cans plum tomatoes in juice, pureed with juice in blender in batches until smooth

• Semolina Gnocchi

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 177°C. 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 sauté until beginning to brown, about 6 minutes. Add pork and sauté 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 centre of each plate. Top with pork and sauce.

An Italian bacon cured in salt; available in the refrigerated deli case of many supermarkets and at Italian markets.

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