Happy Weekend!!!! I will share this recipe because it is the weekend and I know.... you will have some time to cook this delish dish!!!! it takes about 2 1/2 hours to cook, but its totally worth it! This is my version of Anthony Bourdans Les Halles Cookbook... its rich and soooo yummy!!! Have fun, and cheers to the humble piggy :-) Palette de Porc a ala biere Ingredients: 4-6 lbs Pork Shoulder (Bone in) Salt and pepper 4tbsp olive oil 2tbsp butter 2 small onions, thinly slices 2 carrots, chopped 4 garlic cloves 2tbsp flour ¼ cup cider vinegar 12 ounces beer 1 cup chicken stock or broth 4tbsp Dijon mustard 2tbsp bread crumbs (Panko) Cook the pork: Season the pork with salt and pepper. Heat 2 tablespoons of the oil in a large pot over high heat. Then add the butter. Let it foam. Lay the pork in the pot and cook over high heat for 5 minutes. Then roll the pork over and cook for another 5 minutes on the other side. Nice brown color on both sides! Remove the pork from the pan and set aside on the plate. Take to pot off the heat, discard the blackened butter, and add 2 tablespoons of fresh oil. Now add the onions, carrots, and garlic to the pot. Cook over medium heat until soft and brown. Add the flour and stir well so it coats the vegetables, then cook for 2 minutes, stirring occasionally. Stir in vinegar and beer, scraping up all the good stuff with a wooden spoon. Bring to a boil and cook until the liquid is reduced by half. Stir in the chicken stock or broth. Bring to a boil. Reduce to a simmer and return the pork to the pot, being sure to incorporate any juices from the meat. Reduce to a very low simmer, cover the pot, and let cook for about 2 hours, stirring occasionally. Make the crust: Preheat the oven to 450 F. Remove the pork from the pot and place on the baking sheet. Brush the meat evenly with 2 tablespoons of the mustard, and then press bread crumbs into the mustard-covered surface of the meat. Place in the oven for 15 minutes, or until the crumbs form firm, browned crust. Remove from the oven, and allow to rest on the cutting board for 5 minutes while you finish the sauce. Finish the sauce: Strain the cooking liquid into a small saucepan. Bring to a boil, and then reduce to a simmer. Simmer for about 15 minutes, then season with salt and pepper. Remove from the heat and whisk in the remaining 2 tablespoons of mustard. Slice the meat and serve with sauce either on the side or poured around the slices
Posted on: Sat, 02 Aug 2014 19:50:30 +0000
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