Braised Pork Shoulder with Polenta

Ingredients

• 1 boneless pork shoulder, about 3 to 4 lb. (1.5 to 2 kg), cut into 1 1/2-inch (4-cm) cubes
• Salt and freshly ground pepper, to taste
• Fennel pollen or ground fennel seed, to taste
• All-purpose flour as needed
• 1 cup (8 fl. oz./250 ml) vegetable oil or lard
• 1 yellow onion, finely diced
• 1 carrot, peeled and finely diced
• 2 celery stalks, finely diced
• 1/4 fennel bulb, finely diced
• 3 whole garlic cloves
• 1 cup (8 fl. oz./250 ml) dry white wine
• 1 can (14 oz./440 g) whole plum tomatoes, preferably San Marzano
• 8 green Friggitello peppers, stemmed, seeded and quartered
• 8 red Nardello peppers, stemmed, seeded and quartered
• 12 fresh sage leaves plus 1 Tbs. chopped fresh sage
• 2 tsp. chopped fresh rosemary
• 1 to 2 quarts (1 to 2 l) pork or chicken broth

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