Cook's Note: Guanciale is cured and smoked pork
jowl; bacon can be substituted.
Preheat the oven to 300 degrees F.
Cook the guanciale in a Dutch oven
until crispy and the fat has been rendered out. Meanwhile, rub the roast with the salt, pepper and paprika. Remove the guanciale
from the pot and sear
the roast on all sides in the leftover fat.
Remove the roast and drain
the remaining pork fat. Add the garlic and chili flakes and toast until fragrant, but do not allow the chili flakes to scorch. Pour in the vinegar to deglaze
, scraping up all the fond
from the bottom of the pot. Return the roast and guanciale to the pot, along with the wine
and tomato paste
. Bring to a simmer
, cover and place in the oven for 3 hours.
Remove the roast from the pan. Whisk
, oregano, rosemary
into the still-hot cooking liquid. Carve the roast and serve with the braising liquid, roasted parsnip puree or mashed potatoes.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.