Detailed step-by-step description of how to cook the dish "Pork ragu with creamy sage polenta". Try it by all means
- Heat oil in a large heavy-based roasting pan over medium-high heat. Add pork and cook, skin-side down, for 2-3 minutes. Turn and cook for a further 2-3 minutes or until brown. Transfer to a plate.
- Melt butter in the same pan over medium-high heat until foaming. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add carrot, celery and bay leaves and cook, stirring, for 5 minutes or until vegetables are almost tender. Add red wine and bring to the boil. Boil for 1 minute.
- Add the pork, pasta sauce and chicken stock and bring to the boil. Reduce heat to low and simmer, covered, occasionally turning the pork and basting with the cooking liquid, for 1 1/2 hours or until pork is tender. Transfer pork to a plate and cover with foil to keep warm.
- Increase heat to medium-high and bring the sauce to the boil. Gently boil, stirring occasionally, for 20-25 minutes or until sauce thickens.
- Trim fat from the pork. Use 2 forks to coarsely shred pork into large pieces. Add to the sauce and stir until heated through. Taste and season with salt and pepper.
- Meanwhile, to make the creamy sage polenta, melt the butter in a saucepan over medium heat until foaming. Add sage and cook, stirring, for 30 seconds or until fragrant. Transfer sage butter to a bowl. Wipe pan clean with paper towel. Add water and salt to the same pan and bring to the boil over medium-high heat. Add polenta in a thin steady stream, stirring constantly until incorporated. Reduce heat to low and cook, stirring, for 20 minutes or until smooth and creamy. Stir in sage butter and parmesan.
- Spoon polenta among serving plates. Spoon over the pork ragu and serve immediately.
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