OK, I will give asparagus a rest for today. Here is a recipe from one of my favourite chefs of all time, Jacques Pépin.
SERVINGS: 8
Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with stock, wine, chestnuts and sweet potatoes until it’s meltingly tender.
The braised pork can be refrigerated overnight and reheated before serving.
Have a great weekend, for us it’s Victoria Day on Monday, so a holiday.
Wine-Braised Pork with Chestnuts and Sweet Potatoes
Contributed by Jacques PépinSERVINGS: 8
Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with stock, wine, chestnuts and sweet potatoes until it’s meltingly tender. Ingredients
- One 4-pound boneless pork shoulder
- 2 teaspoons kosher salt, plus more for seasoning
- Pepper
- 1 onion, finely chopped
- 5 garlic cloves, crushed
- 3 cups chicken stock or low-sodium broth
- 1/2 cup dry white wine
- 5 parsley sprigs, plus chopped parsley for garnish
- 3 thyme sprigs
- 1 1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 2-inch pieces
- 1 pound vacuum-packed roasted peeled chestnuts (3 cups)
- Season the pork with the 2 teaspoons of salt and 1 teaspoon of pepper. Heat a large cast-iron casserole over moderately high heat. Add the pork, fat side down, and add 1/2 cup of water. Cook until all of the water has evaporated, about 5 minutes. Continue to cook over moderate heat until the pork is golden brown, about 8 minutes. Flip the pork and cook, turning occasionally, until browned all over, about 5 minutes longer.
- Add the onion and garlic to the casserole and cook, stirring occasionally, until lightly golden, about 5 minutes. Add the stock, wine and parsley and thyme sprigs and bring to a simmer. Cover and cook over low heat, turning once, until the pork is just tender, 2 1/2 hours. Add the sweet potatoes and chestnuts, cover and cook until the pork and sweet potatoes are very tender, 30 minutes.
- Transfer the pork to a cutting board and let rest for 10 minutes. Using a slotted spoon, transfer the sweet potatoes and chestnuts to a platter. Strain the jus into a bowl and degrease with a spoon; season with salt and pepper.
- Slice the pork and arrange it on top of the vegetables. Garnish with parsley and serve with the jus.
The braised pork can be refrigerated overnight and reheated before serving.
Have a great weekend, for us it’s Victoria Day on Monday, so a holiday.
Looks delicious; enjoy the holiday :)
ReplyDeletebetty
Thanks Betty.
DeleteJo, Have you ever made this recipe? Sounds delicious. I've only used pork shoulder for pulled pork, but this looks like I might want to try it.
ReplyDeleteNo Denise, I haven't yet. I actually thought I would use pork loin maybe. I wouldn't do the sweet potatoes as Matt doesn't like them. I like anything Jacques Pépin does and have made a lot of his recipes.
DeleteOne thing I didn't think of Denise, I have never seen vacuum packed, peeled chestnuts round here. Or anywhere else come to that.
DeleteI found them at Costco last year for the holiday season and picked up several packs. They have a decent shelf life. I had bought them from years from Williams-Sonoma but they were quite pricey.
DeleteI wonder if Costco here has them Denise, I must investigate. I bet they are pricey, but peel chestnuts is a pain in the you know what.
DeleteHappy Victoria Day Weekend!!!!!!!! Love the pork part but I think I'd use potatoes as we aren't fans of sweet potatoes.
ReplyDeleteThanks JoJo. Matt doesn't like sweet potatoes but I do, pity.
DeleteHi Jo - I'm taking asparagus with me for tonight's supper and I made a rhubarb crumble .. and the friends are having pork casserole - which will be good ... so we'll be joining you with similar courses ...
ReplyDeleteOur holiday is the following Monday - Spring Bank Holiday ... cheers for now .. Hilary
Sounds good Hilary. Hope you enjoy the meal.
DeleteThat's same day as the US Memorial Day. Not sure why our holiday is so early this year.
OK this sounds very yummy indeed. I have never cooked pork on top of the stove before. I think my mom instilled fear in me. She would say it should always be baked in the over so it is cooked through. So no I have some fear but this sounds delicious and one to mark down and try
ReplyDeleteThis idea was from way back Birgit. Once upon a time it was possible to get tape worms from pork. Pigs would eat anything. But these days things are so much better and safer and it is no longer necessary to cook pork well. Many people serve pork somewhat underdone like beef nowadays. So go ahead, don't be afraid.
DeleteGood information...I had always wondered about that.
ReplyDeleteYour recipe sounds marvelous.
I assume you are talking about cooking pork Susan. When I was a kid we always ate it well done, I still tend to prefer it that was because I became used to it, but it is often served rare these days.
DeleteI should come to your house for dinner.
ReplyDeleteOur dinner guests usually enjoy the food we provide Shelly.
DeleteI love roast pork and sweet potatoes, Jo! :)
ReplyDeleteMe too Linda, but hubby doesn't.
DeleteHe really is brilliant and so funny. I watch his show even today. And have his books. Brilliant.
ReplyDeleteHaven't seen him for a long time Ivy, but yes, he is brilliant. I have a DVD of his full of tips and tricks for the kitchen and cooking.
Delete