A Shortcut to Tender Pork Poached in Olive Oil

Name: Pork Poached in Olive Oil
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 2 pounds trimmed pork shoulder cut into 2-inch cubes; 1 head garlic, the top severed off lengthwise and discarded; 3 Tbs. Italian seasoning mix (or salt u0026amp; pepper with dried herbs to taste); 2 cups Extra Virgin Olive Oil; 1/2 red onion, slivered

Try this expedited recipe for a version of Dario Cecchini's "Tonno di Chianti" which is pork poached in olive oil.

By Andrew Cotto

9:00 AM EST on January 2, 2025

The expedited version of Tonno di Chianti.

Of all the recipes I’ve tried over the years, the one that has confounded me again and again is Dario Cecchini's “Tonno di Chianti.” This is his riff on “Tonno Sott’olio,” a Sicilian staple that basically poaches tuna in olive oil (translation: Tuna under oil).

Dario, a diehard Tuscan, substitutes pork for the tuna, and the result is more similar to duck confit than poached tuna. Whatever. The tender pork is amazing, and I had the curse of nailing it on first attempt. I’m embarrassed to admit how many times I’ve failed since…

The problem I’ve had is that Dario’s version involves days of preparation, including leaving the seasoned meat in the fridge, uncovered, 48 hours before rinsing, drying, and then poaching for many hours. I wanted a shortcut. And I’m happy to (finally!) admit that I’ve cracked the code for my expedited version of “Tonno di Chianti” that can be prepared, complete with seasoning time, in just a few hours.

You can do what you want with the fork-tender meat once it’s done, but I suggest (as instructed in this recipe) separating the drippings from the pork and using the juice (as opposed to the olive oil fat) to sauté canned cannellini beans (thoroughly rinsed) that are blended with the softened garlic while cooking.

Regardless, let’s get to that tender pork…

Pork Poached in Olive Oil

Recipe by Andrew Cotto

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 pounds 2 trimmed pork shoulder cut into 2-inch cubes
1 head 1 garlic, the top severed off lengthwise and discarded
3 Tbs. 3 Italian seasoning mix (or salt & pepper with dried herbs to taste)
2 cups 2 Extra Virgin Olive Oil
1/2 1/2 red onion, slivered

Directions

In a large mixing bowl, coat the pork cubes with seasoning, mix well and store uncovered at room temperature for two hours.
Preheat the oven to 275 °F.
Brush the excess seasoning off each pork cube.
In a Dutch Oven, warm the EVOO over medium-low heat.
Add the pork and severed garlic head.
Raise the heat until a simmer begins.
Cover and put in the oven.
Allow the contents to simmer slightly for 40 minutes.
Remove from the oven.
Transfer the pork cubes to a baking sheet or roasting pan.
Cover the pork in foil (seal tight).
Raise the oven heat to 300 °F.
Put the baking sheet in the oven for 20 minutes.
Reserve the garlic head.
Strain the liquids into a measuring cup.
Once separated, ladle out the top layer of oil (discard or save for another purpose).
Pour the juices into a sauté pan (a little oil mixed in won’t hurt) over medium heat.
Add the cannellini beans.
Sauté until tender, stirring occasionally (ten minutes).
Squeeze the garlic head into the beans and stir to incorporate.
When the pork is ready, remove from the oven.
Plate the beans in a pasta bowl.
Top with the pork.
Top the pork with onions (to taste).
Buon Appetito!