Buttermilk Braised Pork Shoulder With Carrot Purée Shaved Fennel Radish Cucumber Recipe 45

Steps:

• 1.Combine flour, cumin, paprika, saffron, pepper and ginger in medium bowl; blend well. Toss pork in flour mixture to coat. 2.Heat oil in large nonstick skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Stir in garlic; add pork. Cook 4 to 5 minutes or until pork is no longer pink, stirring occasionally. Add 3/4 cup chicken broth and raisins; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 7 to 8 minutes or until pork is cooked through, stirring occasionally. 3.Meanwhile, bring remaining 1-3/4 cups chicken broth to a boil in medium saucepan. Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed. 4.Spoon couscous onto 4 plates; top with pork mixture. Sprinkle with cilantro and almonds.

Steps:

• ~Mix cucs, onions and salt. Let stand overnight ~Mix well, then drain ~Rinse in cold water, drain again ~Place in a large pot with remaining ingredients and boil ~Put in jars & bath for 30 minutes to seal

Steps:

• Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
• Preheat the oven to 375 degrees F.
• Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
• Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
• Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
• Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
• After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
• Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
• Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
• Slice the pork and serve with onions, fennel and juices.
• Wine Pairing Suggestion: Pinot Grigio

Steps:

• Preheat oven to 300 degrees. Season pork with 1 teaspoon salt. In a large, lidded dutch oven over medium heat, melt 3 tablespoons butter with 1 tablespoon oil. Place pork in pot and cook until pork is browned all over, about 3 minutes per side. Remove pork from pot and set aside. Add onion slices and garlic to pot and cook until soft and golden, 10 minutes. Deglaze pot with stock, scraping up brown bits from bottom. Add buttermilk and nutmeg, then return pork to pot. Bring to a simmer, then cover pot and transfer to oven. Braise until pork is cooked through and tender, about 2½ hours. Meanwhile, make salad: Combine fennel, radishes and cucumbers in a bowl. Season with ¾ teaspoon salt, remaining oil and lemon juice. Set aside at room temperature to macerate. Make carrot purée: In a small pot set over medium heat, bring minced onion, carrots and milk to a boil. Reduce heat to low and simmer gently until carrots are tender, about 15 minutes. Strain carrots, reserving cooking liquid. Carefully place hot carrots and half of cooking liquid in a blender and purée. Add remaining butter, maple syrup and a pinch of salt and purée until smooth. Transfer to a sauce pan and keep warm until ready to serve. When pork is ready, remove from oven. Set pork aside on a cutting board and let rest 5 minutes. Meanwhile, set Dutch oven over high heat and reduce braising liquid by half. (Buttermilk curds will have separated by this point.) Transfer half of braising liquid to blender and purée. To serve, divide carrot purée among four to six plates. Slice pork against the grain and set 1 or 2 slices atop carrot purée. Garnish with salad and drizzle pork with puréed braising liquid.

Steps:

• Preheat the oven to 300 degrees F.
• Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
• Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
• Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
• When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
• Serve the pork draped with the sauce.

Steps:

• In a bowl whisk together all the ingredients until the sauce is smooth and well combined. Cover and refrigerate until needed. Serve as an accompaniment for prime rib or roast beef. This sauce may be made in advance and refrigerated for up to four days.

Steps:

• 1. In a large bowl, combine the carrots, onions, sugar, salt and celery salt. Transfer to an ungreased 1-1/2-qt. baking dish. Dot with butter. 2. Cover and bake at 325° for 45-50 minutes or until carrots are crisp-tender.