Chard Charred
Oct. 13th, 2014 09:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe was made some weeks back for a homeowners' meeting, but only posted now because I had a backlog. I don't normally keep this deep of a backlog - I start to lose recipes and track - but with rehearsals playing hob with my time and creativity, I'm taking them where I can get them.
Pork Shoulder Pot Roast Stuffed with Garlic, Greens, and Walnuts
1 whole boneless, skinless, pork Boston butt, about 4 lbs
salt and pepper
1.5 bunches Swiss chard or other leafy greens, stemmed (I used chard from our CSA - 'tis the season)
5 cloves garlic, sliced wafer-thin (Ha! I used... more.)
3/8 cup chopped toasted walnuts (I used less, because some of the toasted walnuts got over-toasted and I had to throw them out.)
3/4 cup chicken stock (house-made, bien sur)
3/4 cup dry red wine
One day in advance, season and ready the roast. Make a pocket for stuffing by making a horizontal cut through the middle of the roast, following the seam where the bone was removed. Leave one of the four edges completely intact. Open the roast like a book and season liberally on both sides with salt and pepper. Close the book, wrap tightly with plastic wrap, and refrigerate overnight.
Remove the roast from the fridge and temper for 2 hours. Heat the oven to 350.
Bring a large pot of salted water to a rolling boil. Add the chard leaves and blanch for about 2 minutes. Drain and let cool, then squeeze out any excess water. Chop the chard coarsely.
Open the pork book with the intact edge on your left (just like you were reading it. We'll ignore Japan in this example.) Arrange the chard in the center of the roast in a neat layer, leaving a 1" border uncovered surrounding it. Distribute the garlic evenly over the chard, followed by the walnuts. Fold the top part of the roast over the stuffing and tie tightly with butcher's twine in three places, spacing the loops evenly and reinforcing the book shape.
Outfit a large braising pot with a rack. Place the pork shoulder on the rack, fatty side up. Roast in the oven for 45 minutes. Remove the pot from the oven and pour off the rendered fat. Add the broth and wine and return to the oven, lowering the heat to 300. Continue to cook, basting the roast every 30 minutes for about 2.5 hours. The roast is ready when it is a rich golden brown, fork tender, and a bit wobbly.
Transfer to a cutting board and let it rest for 20 minutes. Snip the twine and cut the roast into thick slices. Bathe each serving with a spoonful of the cooking juices.
What worked: It was good and also a bit showy. Good for a homeowners' meeting as we have to maintain a certain level of cooking with these people, since they keep raising the bar.
What didn't: The filling did spill out. I used a Dutch oven and the chard and walnuts that spilled out were black.
Will I make it again? Meh, probably not. It was good but not spectacular and I'm not sure I'll bother unless it's specifically requested.
Pork Shoulder Pot Roast Stuffed with Garlic, Greens, and Walnuts
1 whole boneless, skinless, pork Boston butt, about 4 lbs
salt and pepper
1.5 bunches Swiss chard or other leafy greens, stemmed (I used chard from our CSA - 'tis the season)
5 cloves garlic, sliced wafer-thin (Ha! I used... more.)
3/8 cup chopped toasted walnuts (I used less, because some of the toasted walnuts got over-toasted and I had to throw them out.)
3/4 cup chicken stock (house-made, bien sur)
3/4 cup dry red wine
One day in advance, season and ready the roast. Make a pocket for stuffing by making a horizontal cut through the middle of the roast, following the seam where the bone was removed. Leave one of the four edges completely intact. Open the roast like a book and season liberally on both sides with salt and pepper. Close the book, wrap tightly with plastic wrap, and refrigerate overnight.
Remove the roast from the fridge and temper for 2 hours. Heat the oven to 350.
Bring a large pot of salted water to a rolling boil. Add the chard leaves and blanch for about 2 minutes. Drain and let cool, then squeeze out any excess water. Chop the chard coarsely.
Open the pork book with the intact edge on your left (just like you were reading it. We'll ignore Japan in this example.) Arrange the chard in the center of the roast in a neat layer, leaving a 1" border uncovered surrounding it. Distribute the garlic evenly over the chard, followed by the walnuts. Fold the top part of the roast over the stuffing and tie tightly with butcher's twine in three places, spacing the loops evenly and reinforcing the book shape.
Outfit a large braising pot with a rack. Place the pork shoulder on the rack, fatty side up. Roast in the oven for 45 minutes. Remove the pot from the oven and pour off the rendered fat. Add the broth and wine and return to the oven, lowering the heat to 300. Continue to cook, basting the roast every 30 minutes for about 2.5 hours. The roast is ready when it is a rich golden brown, fork tender, and a bit wobbly.
Transfer to a cutting board and let it rest for 20 minutes. Snip the twine and cut the roast into thick slices. Bathe each serving with a spoonful of the cooking juices.
What worked: It was good and also a bit showy. Good for a homeowners' meeting as we have to maintain a certain level of cooking with these people, since they keep raising the bar.
What didn't: The filling did spill out. I used a Dutch oven and the chard and walnuts that spilled out were black.
Will I make it again? Meh, probably not. It was good but not spectacular and I'm not sure I'll bother unless it's specifically requested.
