Braised Porketta with Spaghetti Squash
1 Porketta roast approximately 4 pounds
4 fluid ounces World Classics olive oil
6 cloves of garlic, whole
1cup flat leaf Italian parsley, chopped
1 teaspoon Big Y tomato paste
2 Spanish onions, diced large
1 16oz bag Full Circle baby carrots
1 bulb of anise (fennel) halved, cored and sliced
3- 14 ounce cans of Big Y less sodium chicken broth
3 bay leaves
1 3 ½ to 4 pound Spaghetti squash
Directions for the spaghetti squash:
Preheat your oven to 350 degrees. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Season the inside of squash with salt and pepper and lay cut side down on a cookie sheet or flat roasting pan, and cook for 12 to 15 minutes. The squash will steam in its own skin.
Take the squash out of the oven and let cool on the pan until cool enough to handle then scoop out the squash, cover and set aside .
Directions for the Porketta:
Heat a 4 quart Dutch oven or heavy gauge saucepan with a tight fitting lid on medium high heat. Add olive oil and brown the pork on all sides, remove from the pan and set aside. Add the garlic to the pan and brown slightly, then add the baby carrots, diced onion and sliced anise. Let the vegetables cook until browned, stirring occasionally. Turn down the heat to low and return the pork to pot with the parsley and bay leaves and cover with stock half way up the side of the roast. Stir the tomato paste into the broth to clean the spoon, it will dissolve.
Reserve the remaining broth as you may need to add more during cooking. Bring the broth to a simmer and place the pot in the oven, covered, for 1 ½ to 2 hours. The dish is ready when the meat is tender enough to pull away with a fork. Use kitchen shears or a sharp knife to remove the netting.
Heat the spaghetti squash in shallow bowls and top with servings of the pork, broth and vegetables.
Serve with shaved Parmesan or Romano cheese to taste.
Serves 4 to 6 people and is great reheated.