Spiced Pork Stew with Polenta, Root Vegetables, and Gremolata

• 1 tablespoon cumin seeds
• 2 tablespoons coriander seeds
• 2 tablespoons fennel seeds
• 3 pounds pork shoulder, cut into 1 1/2-to-2-inch chunks
• 1 teaspoon cayenne pepper
• 6 cloves garlic, smashed
• 1 tablespoon oregano leaves, plus 3 whole sprigs
• 1 tablespoon thyme leaves
• 3 tablespoons extra-virgin olive oil
• 1 cup diced onion
• 1/4 cup diced carrot
• 1/4 cup diced fennel
• 2 bay leaves, fresh if possible
• 1 chile de arbol, crumbled
• 1 cup white wine
• 2 cups veal stock
• 2 cups chicken stock
• 1 lemon
• 4 sprigs cilantro
• Roasted root vegetables with gremolata (recipe follows)
• 1 recipe polenta (see page 97)
• Kosher salt and freshly ground black pepper
• Zest of 1 lemon
• 1 teaspoon minced garlic
• 1/2 cup chopped flat-leaf parsley
• 9 small or 3 medium carrots, peeled
• 9 small or 3 medium parsnips, peeled
• 9 small or 3 medium turnips
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh thyme leaves
• 2 tablespoons unsalted butter
• 1 cup 1/4-inch-thick slices shallot
• Kosher salt and freshly ground black pepper

1. Toast the cumin seeds a few minutes in a small pan over medium heat, until they release their aroma and are lightly browned.
2. Pound them coarsely in a mortar.
3. Repeat (separately) with the coriander and fennel seeds.
4. Place the pork in a large bowl with the cumin, coriander, fennel seeds, cayenne, smashed garlic, oregano leaves, and thyme.
5. Using your hands, toss the pork and spices together to coat well.
6. Cover and refrigerate overnight.
7. Take the meat out of the refrigerator 45 minutes before cooking.
8. After 15 minutes, season it on all sides with 1 tablespoon plus 2 teaspoons salt and some black pepper.
9. Reserve the garlic and any excess herbs and spices.
10. Preheat the oven to 325F.
11. Heat a large Dutch oven over high heat for 3 minutes.
12. Pour in the olive oil and wait a minute or two, until the pan is very hot and almost smoking.
13. Place the meat in the pan, being careful not to crowd it.
14. (You will most likely need to cook the meat in batches.)
15. Sear the meat until well browned and caramelized on all sides; this will probably take at least 15 minutes.
16. As the batches of meat brown, transfer them to a baking sheet.
17. Turn the heat down to medium, and add the onion, carrot, and fennel.
18. Stir with a wooden spoon, scraping up all the tasty crusty bits left in the pan.
19. Stir in the bay leaves, crumbled chile, and reserved garlic and spices.
20. Cook 6 to 8 minutes, until the vegetables start to caramelize.
21. Pour in the white wine and reduce by half, about 5 minutes.
22. Add the stocks and bring to a boil.
23. Use a vegetable peeler to pull long strips of zest from the lemon.
24. Turn off the heat, and add the pork to the pot.
25. Tuck the cilantro, oregano sprigs, and lemon zest around the meat.
26. Cover the pan with aluminum foil and a tight-fitting lid if you have one.
27. Braise in the oven about 2 1/2 hours.
28. To check the meat for doneness, remove the lid and foil, being careful of the hot steam.
29. Spoon a piece of meat out of the pan, and press it with your thumb or a spoon.
30. If its ready, it will yield easily to a knife and almost fall apart.
31. Taste it!
32. Turn the oven up to 400F.
33. Ladle most of the braising juices and vegetables into a strainer set over a saucepan, pressing down on the vegetables with the ladle to extract all the juices.
34. Discard any remaining herb sprigs from the braising pan.
35. Return the pork to the oven for about 15 minutes to caramelize the meat.
36. Skim the fat from the braising juices.
37. If necessary, reduce the broth over medium-high heat about 5 minutes, to thicken it slightly.
38. Taste for seasoning.
39. Pour the hot broth over the browned meat, and stir to coat well.
40. Transfer the stew to a large warm platter.
41. Scatter the warm gremolata-coated root vegetables over the stew.
42. Serve with the bowl of hot polenta.
43. Tell your guests to spoon the polenta onto their plates and top with the pork and vegetables, making sure to get lots of the delicious braising juices.
44. (You may need to serve more braising juices on the side if your platter is too shallow to hold them all.)
45. Place the lemon zest on a cutting board and chop it coarsely.
46. Place the garlic and parsley on top, and chop the whole mixture together until very fine.
47. This mixture is called gremolata.
48. Slice the carrots and parsnips in half lengthwise, leaving the stems attached.
49. If they are on the bigger side then slice each half lengthwise again, into long quarters.
50. Clean the turnips, cut off the tails, and trim the stems, leaving 1/4 inch of the stems.
51. Cut small turnips in halves or quarters; if theyre larger, cut them in half and then into 1/2-inch wedges.
52. Heat 2 large saute pans over high heat for 2 minutes.
53. Swirl in the olive oil and wait 1 minute.
54. Divide the carrots, parsnips, and turnips between the pans and season with 1 teaspoon salt, 1/4 teaspoon pepper, and the thyme.
55. Cook 10 minutes, stirring often, until the vegetables just start to caramelize.
56. Add the butter and saute another 5 minutes, tossing them often.
57. Add the shallots and 1/2 teaspoon salt, and cook another 5 minutes or so, until the shallots and all the vegetables are tender and nicely caramelized.
58. If youre serving dinner soon, turn off the heat and hold them in the pan.
59. Rewarm if necessary.
60. Toss with the gremolata just before serving.
61. You can make the polenta a little ahead of time; cover the pot with plastic wrap to keep it from drying out.
62. Right before serving, stir in a little more water if necessary.
63. Roast the vegetables and make the gremolata in the afternoon if you like.
64. The pork, of course, can be braised a day or even two ahead.

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Taken from www.epicurious.com/recipes/food/views/spiced-pork-stew-with-polenta-root-vegetables-and-gremolata-390988 (may not work)