Porchetta ragù

An outstanding braise to take you to the end of winter

Hello! Welcome to today’s installment of SFCC for paid subscribers. Thank you so much for being here!

Today I am sharing an old dish made new again. A fall-apart braise I made many years ago, before I became the cook that I am now. The thought struck me to delve into this dish again and see how I’d do it differently - to improve it, of course - possessing a much broader skillset, now. And I’m sharing the outrageously delicious results with YOU, so you can cook this fabulous feast and wow your loved ones, too.

The seared elements and aromatic slather, pre-braise