Recipe Courtesy of Chef Lisa Morgan
From the demo Halloween Treats
Ingredients:
Brine
2 quarts water
1/2 cup kosher salt
1/4 cup granulated sugar
4 apple wedges
1/4 cup sliced fennel
1/2 yellow onion, sliced
1 tablespoon dried bird chilies
rind from 1/2 lemon
1/8 cup dark Myer rum
1 tablespoons black peppercorns
1 tablespoons juniper berries
2 slices orange rind
Handful fresh parsley
7 stems fresh thyme
3 garlic cloves
2 bay leafs
Braise
4 pounds pork shoulder, trimmed and tied
kosher salt
freshly ground pepper
olive oil
1 cup onion, diced
1/2 cup fennel, diced
1 carrot, diced
1/2 cup leek, white portion, sliced
1 tablespoon tomato paste
1/4 cup dry white wine
Sachet (bay leaf, 10 peppercorns, 5 juniper berries,
3-4 fresh thyme stems, fresh flat parsley)
1 cup apple juice reduction
4 cups (approximately) chicken stock
2 Golden Delicious apples, cored and cut into eights
1 tablespoon unsalted butter
1 tablespoon granulated sugar
1/8 cup Calvados
2 white belgium endives, halved
1 head radicchio, quartered
pinch of kosher salt
1 tablespoon unsalted butter
What to Do
• Brine
• Sauté and Braise Pork
(1) Remove pork from brine and rinse. Pat dry. Tie with kitchen twine to ensure even cooking. Season with salt and pepper.
(2) In a sauté pan over high heat, add a touch of olive oil and sear pork on all sides. Remove pork from pan.
(3) Degrease pan. Add aromatics to pan (onions, carrots, celery). Cook until golden color to develop flavor.
(4) Pincée. Add tomato paste to aromatics.
(5) Deglaze with white wine and reduce au sec (dry)
(6) Add pork back in pot and cover 2/3 with chicken stock and apple cider.
(7) Cover and cook in preheated oven at 350. (a tight cover is necessary so when water evaporates it condenses on lid of the pot and drips back downy to baste the meat).
(8) Pork is done when it is plastic fork tender
(9) Remove pork and set aside.
• Sauté Apples
In a sauté pan over high heat, melt butter. Add diced apples and sugar. Cook until they are soft. Off heat, add Calvados. Return to heat and reduce au sec. Remove from heat and set aside.
• Make Sauce
Using a chinois, strain cooking liquid into a large sauce pan. Use a fat separator or a spoon to remove grease from strained liquid. Reduce to sauce consistency ( à la nappé). Add more chicken stock if necessary. Adjust seasoning.
• Plate
Add apples to top of pork and pour sauce over to cover (not drown).
• Braise Endive and Radicchio.
Heat pan with little butter in sauté pan. Place endive and radicchio face down and salt lightly. Once lightly browned, ladle in chicken stock (cover 2/3). Cover with a lid to braise. Reduce heat and cook until tender (should take about 10 minutes, if undercooked will be bitter… if overcooked it will fall apart.)
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