Ingredients

  • Ingredients for the pulled pork:

  • Pork g 200
  • Red onion g 20
  • Organic extra virgin olive oil g 15
  • Vegetable broth g 40
  • Organic red wine g 20
  • Sea salt to taste
  • Black pepper to taste

  • For the vegetable sauce:

  • Mixed seasonal vegetables (zucchini, celery, and carrots) g 80
  • Cornstarch g 5
  • Vegetable broth to taste
  • Organic extra virgin olive oil to taste
  • Salt to taste

  • For serving:

  • Artisanal focaccia g 120
  • Fresh fennel g 15
  • Mixed greens and aromatic herbs g 10
  • Marinated red onion g 20
  • Edible flowers to taste
  • Organic extra virgin olive oil to taste

Procedure

  1. Brown the pork in a saucepan with some of the organic extra virgin olive oil until lightly caramelized. Add some of the sliced red onion, deglaze with organic red wine, and let it evaporate. Add the vegetable broth, season with salt and pepper, and cook over low heat until the meat is tender. Shred the meat and keep it in its cooking liquid.
  2. For the sauce, sauté the mixed seasonal vegetables with the remaining red onion, a little organic extra virgin olive oil, and a bit of vegetable broth. Blend until smooth and velvety, then thicken slightly with cornstarch.
  3. Cut the artisanal focaccia into rectangular pieces and toast until golden brown and crispy on the surface.
  4. Spread the vegetable sauce over the warm focaccia, place the pulled pork in the center, and top with the mixed greens, fresh fennel, marinated red onion, aromatic herbs, and edible flowers. Finish with a drizzle of raw organic extra virgin olive oil and serve.

EXTRA VIRGIN OLIVE OIL PAIRING

For this dish, we recommend an organic Monocultivar Caninese PDO Canino EVO oil (Lazio), which is intense and vegetable-forward. Its notes of green tomato and fresh grass balance the tenderness of the pulled pork and complement the vegetable sauce.

ORGANIC WINE PAIRING

An Alicante Bouschet red wine from Alentejo pairs perfectly with the richness of the pulled pork. Its smooth structure and hints of ripe fruit complement the succulence of the meat, keeping the flavor profile balanced.