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Marsala-Braised Boneless Pork Butt with Porcini Mushrooms

    5 hours 30 minutes Cook time 25 minutes Prep time 6 to 8 servings


    Dough roll ingredients

    Side dish ingredients (gremolata)


    1. Generously season boneless pork butt with salt and pepper on all sides.
    2. In a roasting pan set over high heat, heat oil and brown pork on all sides. Remove and set aside.
    3. Preheat oven to 160 °C (325 °F).
    4. In the roasting pan, brown mushrooms without stirring too much.
    5. Add pepper, bay leaves, thyme, garlic and continue cooking for a few minutes.
    6. Deglaze by adding Marsala and reduce by one third. Add boneless butt and cover with lid.
    7. In a bowl, mix flour and water and form a long roll.
    8. Press the roll around the edge of the roasting pan to seal the lid in place.
    9. Using a pastry brush, moisten the roll with water and bake for 5 hours.
    10. After cooking, break the dough seal on the braising pan and serve the boneless pork butt with gremolata and polenta.

    Side dish preparation (gremolata)

    1. In a bowl, mix citrus zest, garlic, parsley, maple syrup and balsamic vinegar.
    2. Season and add olive oil.

    Nutritional value (per serving)

    • 635 calories
    • 44 g proteins
    • 28 g fat
    • 20 g carbohydrates
    • 1 g fibre
    • 6 g sugar
    • 213 mg sodium
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