Slow cooked pork with figs and kabocha polenta

Pork second courses Italian cuisine

As Fall approaches I find myself thinking about braised, stewy pork dishes. They almost always include something slightly sweet, are bathed in a velvety rich sauce, and are ladled on top of some platform (potatoes, polenta, grains, rice). <br /> <br />This version is a perfect summer to fall transition dish- making use of fresh figs, the bounty of apples available and my favorite sweet, creamy squash. The pork can be set to cook in the morning to be ready for dinner and is even better the next day. The polenta can be made to order or made ahead, chilled, and fried into crispy cakes with a creamy filling.