Posted by on Oct 16, 2014

Recipes
Angeline Talens is a wannabe bodybuilder who’s passionate about the pleasures of good food. Check out her recipes website The Epicurean Bodybuilder and follow her on Fitocracy.

Adapted from Mario Batali 

This recipe is the perfect weekend project for your rest day meal. It’s a slow-cooked aromatic recipe that yields a tender pork. It’s sure to impress and improve over time. P.S It’s great for leftovers too!

Macros for pork (split pork recipe into 4 equal servings) per serving: Protein 65g/ Fat 46g/Carbs 10g/ Calories 780

1 cup cooked spagetti squash: P 1g/Fat 3g/ Carbs 10g

Ingredients

3 pounds pork shoulder (cut into 3in pieces)

salt and pepper

1 tablespoon olive oil

1 Onion, sliced

1 Carrot, cut into 1/2 inch pieces

1 Head Fennel, 1/4 inch slices, fronds removed and reserved for the gremolata

3 Cloves Garlic

1 tablespoon anchovy paste

1/4 cup Tomato Paste

1 cup White Wine (dry, such as Piot Grigio)

2 cups chicken broth

1 spaghetti squash (about 5 lbs)

2 tablespoons balsamic vinegar

salt and pepper

Gremolata

1 Jalapeño (sliced, seeds and rib removed)

Fennel Fronds, chopped

1/2 cup Parsley, whole leaves, steams discarded.

1 lemon (zest, juiced)

Instructions:

For the pork

1. In a large pan or pot, heat the Olive Oil over medium-high heat.

2. Season the Pork aggressively with Salt and Pepper.

3. Brown pork on all sides. Then add the Carrot, Onion, Fennel, Garlic, Anchovy paste, and cook until soft, about 5 minutes.

4. Add the Tomato Paste and cook 3 minutes more, using a wooden spoon or tongs to scrape up the browned bits on the bottom of the pot.

5. Transfer ingredients from pot to a slow cooker (or you can braise in the oven- cook at 275 F, for 2-3.5 hours  or until pork is tender)

6. Add the Wine and cook on high for 4 hours (or 7 hours on low)

7. Serve pork on top of spaghetti squash, and garnish with gremolata

Roasted spaghetti squash

1. Preheat oven to 400 degrees F (204 C)

2. Place a whole squash in a roasting pan

3. Pour in a little water (optional): Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it, but I find that the water helps the squash steam and become more tender. You can also cover the pan with aluminum foil, if you prefer.

4. Roast until a fork can easily pierce through the outer peel and all the way to the interior of the squash, about an hour. Cool until it’s easy to handle. Slice in half and carefully remove the seeds and stringy flesh, then scrape the flesh to make noodles.

5. Place into a medium-sized bowl. Season to taste with Balsamic Vinegar, Salt and Pepper.

Gemolata

1. In a bowl, combine parsley, lemon zest, fennel fronds, and sliced Jalapeño. Toss with lemon juice.

Macros for pork (split pork recipe into 4 equal servings) per serving: Protein 65g/ Fat 46g/Carbs 10g/ Calories 780

1 cup cooked spagetti squash: P 1g/Fat 3g/ Carbs 10g

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