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Thursday, September 18

Pork roast with garlic-parmesan cream


Cream, heavy
1 quart
Buttermilk
2 cups
Butter, unsalted
4 tablespoons
Garlic, top ½-inch cut off
3 heads
Parmigiano-Reggiano cheese rind
3 ounces
Sage
2 sprigs
Pork shoulder roast
5 pounds
Salt

Pepper, freshly ground

Lemon juice
¼ cup
Fennel bulbs, medium size, trimmed, cut into wedges
4
Olive oil, extra virgin
¼ cup
Parsley, chopped
Garnish
  1. In a pot just large enough to hold the pork, combine the cream with the buttermilk, butter, garlic, cheese rind, and 1 sage sprig.
  2. Season the pork with salt and pepper, and add to the pot.
  3. Bring to a gentle simmer.
  4. Cover, leaving the lid cracked open, and cook over low heat for about 3 1/2 hours, until very tender.
  5. Transfer the pork and garlic to a large platter; discard the cheese rind.
  6. Preheat to 450°F (Roast setting, if available); rack in center.
  7. Boil the poaching liquid over moderately high heat, whisking occasionally, until thickened, about 20 minutes.
  8. Strain the sauce into a bowl.
  9. Whisk in the lemon juice, and season with salt and pepper; keep warm.
  10. On a rimmed baking sheet, toss the fennel and sage sprig with the olive oil; season with salt and pepper.
  11. Arrange the fennel in a single layer.
  12. Place the pork on top of the fennel, and roast until the pork is deeply golden and the fennel is tender, about 20 minutes.
  13. Transfer the pork to a cutting board, and let rest for 15 minutes.
  14. Thinly slice the pork.
  15. Arrange the fennel and garlic on a platter, and top with the pork.
  16. Garnish with the parsley, and serve the sauce on the side.
Recipe from Food&Wine Magazine, October 2014.

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