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Something for the weekend? Palette de Porc a la Biere 🌞
Palette de Porc a la Biere, or Beer Braised Pork Shoulder with a Dijon Mustard Sauce
4-6 lb bone in pork shoulder
Salt and pepper
4 Tbs olive oil
2 Tbs butter
2 small onions sliced thinly
2 carrots chopped
4 garlic cloves, smashed
2 Tbs flour
¼ C apple cider vinegar
12 oz beer ( can or bottle)
1 C chicken stock
4 Tbs Dijon mustard
2 Tbs plain unseasoned bread crumbs (I used panko bread crumbs)
Season the pork all over with salt and pepper. Heat 2 tablespoons/28 ml of the oil in the large pot over high heat. Then add the butter. Let it foam, right? Like always. Is it hot? Okay. Lay the pork in the pot and cook over high heat for 5 minutes. Then roll the beast over using your tongs and cook for another 5 minutes on the other side. Nice brown color on both sides? Remove the pork from the pan and set aside on the plate.
Take the pot off the heat, discard the blackened butter, and add 2 tablespoons/28 ml of fresh oil. Now add the onions, carrots, and garlic to the pot. Cook over medium heat until soft and brown. Add the flour and stir well so it coats the vegetables, then cook for 2 minutes, stirring occasionally.
Stir in the vinegar and beer, scraping up all the good stuff with the wooden spoon. Bring to a boil and cook until the liquid is reduced by half. Stir in the chicken stock or broth. Bring to a boil. Reduce to a simmer and return the pork to the pot, being sure to incorporate any juices from the meat. Reduce to a very low simmer, cover the pot, and let cook for about 2 hours, stirring occasionally.
MAKE THE CRUST
Preheat the oven to 450°F/230°C. Remove the pork from the pot and place on the baking sheet. Brush the meat evenly with 2 tablespoons/28 ml of the mustard, then press bread crumbs into the mustard-covered surface of the meat. Place in the oven for 15 minutes, or until the crumbs form a firm, browned crust. Remove from the oven, and allow to rest on the cutting board for 5 minutes while you finish the sauce.
FINISH THE SAUCE
Strain the cooking liquid into the small saucepan. Bring to a boil, then reduce to a simmer. Simmer for about 15 minutes, then season with salt and pepper. Remove from the heat and whisk in the remaining 2 tablespoons/28 ml of mustard. Slice the meat and serve with sauce either on the side or poured around the slices.
Salt and pepper
4 Tbs olive oil
2 Tbs butter
2 small onions sliced thinly
2 carrots chopped
4 garlic cloves, smashed
2 Tbs flour
¼ C apple cider vinegar
12 oz beer ( can or bottle)
1 C chicken stock
4 Tbs Dijon mustard
2 Tbs plain unseasoned bread crumbs (I used panko bread crumbs)
Season the pork all over with salt and pepper. Heat 2 tablespoons/28 ml of the oil in the large pot over high heat. Then add the butter. Let it foam, right? Like always. Is it hot? Okay. Lay the pork in the pot and cook over high heat for 5 minutes. Then roll the beast over using your tongs and cook for another 5 minutes on the other side. Nice brown color on both sides? Remove the pork from the pan and set aside on the plate.
Take the pot off the heat, discard the blackened butter, and add 2 tablespoons/28 ml of fresh oil. Now add the onions, carrots, and garlic to the pot. Cook over medium heat until soft and brown. Add the flour and stir well so it coats the vegetables, then cook for 2 minutes, stirring occasionally.
Stir in the vinegar and beer, scraping up all the good stuff with the wooden spoon. Bring to a boil and cook until the liquid is reduced by half. Stir in the chicken stock or broth. Bring to a boil. Reduce to a simmer and return the pork to the pot, being sure to incorporate any juices from the meat. Reduce to a very low simmer, cover the pot, and let cook for about 2 hours, stirring occasionally.
MAKE THE CRUST
Preheat the oven to 450°F/230°C. Remove the pork from the pot and place on the baking sheet. Brush the meat evenly with 2 tablespoons/28 ml of the mustard, then press bread crumbs into the mustard-covered surface of the meat. Place in the oven for 15 minutes, or until the crumbs form a firm, browned crust. Remove from the oven, and allow to rest on the cutting board for 5 minutes while you finish the sauce.
FINISH THE SAUCE
Strain the cooking liquid into the small saucepan. Bring to a boil, then reduce to a simmer. Simmer for about 15 minutes, then season with salt and pepper. Remove from the heat and whisk in the remaining 2 tablespoons/28 ml of mustard. Slice the meat and serve with sauce either on the side or poured around the slices.
from Anthony Bourdain’s "Les Halles Cookbook"
https://www.goodreads.com/book/show/40137.Anthony_Bourdain_s_Les_Halles_Cookbook
