Sbraga: Roast Pork with Broccoli Rabe - Chef Kevin Sbraga


Restaurant: Sbraga
Chef: Kevin Sbraga
Meats: boneless pork shoulder,  sweet Italian sausage
Produce:  broccoli rabe, garlic
Seasonings: salt, pepper
Other:  olive oil
Cooking Method: oven
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Serves: 4

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Ingredients: 
1 kg boneless pork shoulder (1kg = 2.2 pounds)
225 g sweet Italian sausage (split into 8 portions) (225g = 1/2 pounds)
6 cloves garlic
30 ml olive oil, plus another 30 ml (30ml = 2 tablespoons)
225 g broccoli rabe (may substitute kale) (225g = 1/2 pounds)
salt and freshly ground pepper (to taste)


Procedure:
1. Preheat the oven to 150°C /300°F/Gas 2. Pat the pork dry with a paper towel. Cut
14 slits evenly around the pork (about 2.5 cm each). Stuff six of the slits with a
garlic clove, and the remaining eight slits with the sausage. Drizzle the pork with
olive oil, then season with salt and pepper. Roast in the oven until the pork is forktender
and barely falling apart, about 2 hours.
2. Once the pork is about 5 minutes away from being done, heat a medium-sized
skillet over medium heat. Sauté the broccoli rabe in olive oil until tender, about
3 minutes. Serve alongside roasted pork.


Restaurant: Sbraga
Recipe Type: Authentic 
Recipe Author: Chef Kevin Sbraga
Magazine / Publication: Discover America Great American Food Stories
Original Photograph By: americanspaces.state.gov
Photograph Retouched By: Recipe Spy
Source: https://americanspaces.state.gov/home/sites/default/files/documents/Great-American-Food-Stories.pdf

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