Introducing 'Spezzatino', a comforting dish I learned during my apprenticeship at an Italian restaurant. Similar to Japanese Nikujaga, it's a familiar and approachable flavor, featuring pork shoulder and vegetables simmered in broth. With a zesty finish of lemon and Italian parsley, try this Italian-style Nikujaga at home!
Ingredients
Main Ingredients (4 servings)
- Pork Shoulder 800g
- Potatoes 3 pcs
- Green Beans 200g
- Carrots 1 large
- Onions 2 pcs
- Italian Parsley (to taste)
Seasonings
- Extra Virgin Olive Oil (to taste)
- Broth 800ml
- Lemon Zest (to taste)
- Salt (to taste)
Steps
- Cut 2 onions into wedges. Chop into quarters.
- Cut 1 large carrot into irregular chunks.
- Cut 3 potatoes into large irregular chunks (about 8 pieces per potato).
- Cut 800g pork shoulder into large, bite-sized pieces.
- Season the cut pork shoulder with salt (to taste) and lightly rub.
- Trim the ends of 200g green beans and cut them in half to a manageable length.
- Heat EV olive oil (to taste) in a large pot over medium heat.
- Add the pork shoulder to the pot and sear until browned on all sides.
- Once the pork is browned, add the chopped onions and carrots and sauté until softened.
- Add the potatoes and 800ml broth to the pot with the sautéed ingredients and bring to a boil.
- Once boiling, carefully skim off any scum, cover, and simmer for 20 to 30 minutes.
- Approximately 15 minutes after starting to simmer, add the green beans, cover again, and simmer for another 10 minutes.
- Turn off the heat after simmering for a total of approximately 25 minutes. Adjust seasoning after simmering, considering the pork's initial seasoning and the saltiness of the broth.
- Serve in bowls, sprinkle with freshly grated lemon zest (to taste), garnish with Italian parsley (to taste), and drizzle with a little EV olive oil to finish.
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