This is prerecorded. As you read this, I am floating on a canal somewhere in England, exhausted from tackling the 34 locks of the Tardebigge flight
I am terribly addicted to thursday night smackdown. I love the way she writes, honest, funny and painful. Months ago, I had this great plan to play along with her First Thursday event. The challenge that month was to actually follow a recipe, no cheating, no tweaking. A REAL challenge for me!
I chose my Les Halles Cookbook. I have never cooked from it, although I do enjoy reading the recipes, and its about time I gave it a chance.
Today's recipe is palette de porc a la biere. I will be honest, I couldn't get a bone in pork shoulder. The recipe as written below is totally simplified from the book; I would recommend picking it up if you are interested in traditional recipes with an irreverent prose style.
Of course, I never got my @#$% together and here it is almost 3 months later and I am finally getting around to posting the results...
Palette de Porc a la biere
4 to 6 lb pork shoulder, bone in
salt and pepper
4 tbsp olive oil
2 tbsp butter
2 small onions
4 garlic cloves
2 tbsp flour
1/4 cup cider vinegar
12 oz beer
1 cup chicken stock
4 tbsp dijon
2 tbsp breadcrumbs
Season the pork and sear in 2 tbsp of oil and 2 tbsp butter. Discard the fat and add the remaining oil. Saute the vegetables until soft and slightly caramelised. Add flour, cook 2 minutes. Stir in Vinegar and beer and reduce by half, then add teh chicken stock and bring to a boil. Return pork to the pot and reduce heat to a simmer. Cover and cook for two hours or so.
Preheat the oven to 450F. Remove the pork from the pot and place on baking sheet. Brush with half the mustard, then press the breadcrumbs on. Brown for 15 minutes, then allow to rest for 5
Strain the cooking liquid into a sauce pan. Simmer about 15 minutes, check seaoning. Remove from heat, whisk in mustard and serve with the sliced pork.
Oh, and in case you were wondering, the results were delicious...