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madbakerAnother thing I like about this cookbook: it's intelligently put together. By that, I mean that the pages are thick, about twice as thick as your standard hardcover. The paper dust cover has a plastic backing. Think these things aren't important? Just lay the book down on a wet counter, as I accidentally did yesterday. The cover will buckle a bit but won't mush up because the plastic lining protects it. This is not a pretty little display-on-the-coffee-table cookbook; it's designed to be used and abused.
Okay, enough Bourdain mashing. On to the recipe!
Palette de porc a la biere
4 to 6-lb pork shoulder, bone in if available (mine wasn't)
salt & pepper
4 Tbsp olive oil
2 Tbsp butter
2 small onions, sliced thinly
2 carrots, chopped
Four 8 whole peeled garlic cloves
2 Tbsp flour
1/4 cup cider vinegar (I used cabernet vinegar as I didn't have cider)
12 ounces beer (I used Gordon-Biersch Bock, but a brown ale would work better)
1 cup chicken stock
4 Tbsp Dijon mustard
2 Tbsp bread crumbs
Season the pork with salt and pepper. Heat 2 Tbsp oil in a large pot over high heat. Add butter and let it foam. Lay the pork in the pot and cook over high heat for 5 minutes, then roll beast over and cook for 5 minutes on the other side. Remove pork and set aside on a platter. Take the pot off the heat, discard blackened butter, and add 2 Tbsp fresh oil. Add onion, carrot, garlic to the pot. Cook over medium heat until soft and brown. Add flour and stir to coat vegetables, then cook for 2 minutes, stirring occasionally.
Stir in vinegar and beer, deglazing with a wooden spoon. Bring to a boil and reduce liquid by half. Stir in stock and return to a boil. Reduce to simmer; return pork to pot, along with any juices on the platter. Cover pot and let cook for 2 hours, stirring every half hour or so.
Heat oven to 450. Remove pork from pot and lay on a baking sheet. Brush meat evenly with 2 Tbsp mustard, then press bread crumbs into meat. Cook in oven for 15 minutes, until crumbs form a firm, browned crust. Remove and let sit for 5 minutes.
While meat is in oven, strain cooking liquid into a saucepan. Bring to a boil and simmer for 15 minutes, then add remaining 2 Tsp mustard. Slice meat and serve with sauce on the side.
Comments: yum. This is a recipe that takes a long time to cook, but is not really time-intensive; not much attention is needed during the process. I underestimated the amount of time it would take to start, however, and dinner was 45 minutes late. Oh well.
The bread crumbs didn't form enough of a crust. I'm not sure if I needed to let it cook longer; another option would be to saute the crumbs briefly in some melted butter, which might make them brown and crust up a bit more. Shrug. More experimentation needed, but that's a briar patch I'll throw myself into. I served this along with spaetzle, which took the sauce beautifully.
The sauce was thin for my taste - I might thicken it up a bit with rice flour to make it more gravy-like. And those vegetables that you strain out? Don't throw them away. I'm not sure what I'll do with mashed carrot and garlic that's been cooking in broth for two hours, but it's too yummy to toss. Maybe I should have thrown it in with the sauteed kale we had alongside...
Okay, enough Bourdain mashing. On to the recipe!
Palette de porc a la biere
4 to 6-lb pork shoulder, bone in if available (mine wasn't)
salt & pepper
4 Tbsp olive oil
2 Tbsp butter
2 small onions, sliced thinly
2 carrots, chopped
2 Tbsp flour
1/4 cup cider vinegar (I used cabernet vinegar as I didn't have cider)
12 ounces beer (I used Gordon-Biersch Bock, but a brown ale would work better)
1 cup chicken stock
4 Tbsp Dijon mustard
2 Tbsp bread crumbs
Season the pork with salt and pepper. Heat 2 Tbsp oil in a large pot over high heat. Add butter and let it foam. Lay the pork in the pot and cook over high heat for 5 minutes, then roll beast over and cook for 5 minutes on the other side. Remove pork and set aside on a platter. Take the pot off the heat, discard blackened butter, and add 2 Tbsp fresh oil. Add onion, carrot, garlic to the pot. Cook over medium heat until soft and brown. Add flour and stir to coat vegetables, then cook for 2 minutes, stirring occasionally.
Stir in vinegar and beer, deglazing with a wooden spoon. Bring to a boil and reduce liquid by half. Stir in stock and return to a boil. Reduce to simmer; return pork to pot, along with any juices on the platter. Cover pot and let cook for 2 hours, stirring every half hour or so.
Heat oven to 450. Remove pork from pot and lay on a baking sheet. Brush meat evenly with 2 Tbsp mustard, then press bread crumbs into meat. Cook in oven for 15 minutes, until crumbs form a firm, browned crust. Remove and let sit for 5 minutes.
While meat is in oven, strain cooking liquid into a saucepan. Bring to a boil and simmer for 15 minutes, then add remaining 2 Tsp mustard. Slice meat and serve with sauce on the side.
Comments: yum. This is a recipe that takes a long time to cook, but is not really time-intensive; not much attention is needed during the process. I underestimated the amount of time it would take to start, however, and dinner was 45 minutes late. Oh well.
The bread crumbs didn't form enough of a crust. I'm not sure if I needed to let it cook longer; another option would be to saute the crumbs briefly in some melted butter, which might make them brown and crust up a bit more. Shrug. More experimentation needed, but that's a briar patch I'll throw myself into. I served this along with spaetzle, which took the sauce beautifully.
The sauce was thin for my taste - I might thicken it up a bit with rice flour to make it more gravy-like. And those vegetables that you strain out? Don't throw them away. I'm not sure what I'll do with mashed carrot and garlic that's been cooking in broth for two hours, but it's too yummy to toss. Maybe I should have thrown it in with the sauteed kale we had alongside...
