Cassoeula (Lombardian — Pork Rib and Savoy Cabbage Stew)

Ingredients

• 800g pork ribs (costine di maiale), cut into 5cm segments
• 600g Savoy cabbage, cored and sliced 1cm thick
• 150g yellow onion, sliced
• 100g carrot, cut into batons 5cm long
• 80g celery, cut into batons 5cm long
• 150ml dry white wine
• 400g San Marzano DOP tomatoes, crushed
• 300ml pork or chicken stock
• 60ml extra-virgin olive oil Lombardy DOP
• 4 garlic cloves, smashed
• 2 bay leaves
• 4 fresh thyme sprigs
• 1 tsp Tellicherry black peppercorns
• 15g salt

Method

1. 1
   Heat olive oil in a wide, heavy-bottomed braising pan over medium-high heat; season pork ribs with salt and pepper, then sear in batches until browned on all sides (4 minutes per batch); set aside.
2. 2
   Add onion, carrot, and celery to the pan and cook over medium heat, stirring, for 5 minutes until softened and lightly caramelised; add garlic cloves and cook 1 minute until fragrant.
3. 3
   Deglaze pan with white wine, scraping browned bits, and reduce by half (3 minutes); add crushed tomatoes, stock, bay leaves, and thyme.
4. 4
   Return pork ribs to pan and bring to a simmer; braise covered over low heat for 60 minutes, stirring occasionally, until pork is nearly tender.
5. 5
   Add cabbage and stir to submerge; continue braising covered for 45 minutes until cabbage is very soft and pork is completely tender, stirring occasionally to ensure even cooking.
6. 6
   Taste and adjust seasoning with salt and pepper; remove bay leaves and thyme sprigs before serving.
7. 7
   Ladle cassoeula into warmed bowls with generous portions of pork, cabbage, and braising liquid.