Braised Pork Shoulder With Potato Fennel Puree Recipes

FENNEL PUREE

Steps:

• Trim the fennel bulbs of their stalks and bottom root. Halve the fennel lengthwise and slice each half into 1/4-inch thick slices. Peel the potato, halve, and thinly slice. Place the fennel, potatoes, garlic, chicken broth, and milk in a large, heavy pot over medium-high heat. If needed, add enough water to just cover the fennel. Bring the mixture to a simmer and continue cooking until the fennel and potatoes are soft, about 30 minutes.
• Drain the fennel mixture. Place the fennel mixture in a food processor and puree. If necessary, place half the mixture in the food processor, pulse to puree, and continue adding the fennel mixture until all the mixture fits in the processor. Continue processing until pureed. Add the mascarpone cheese, salt, and pepper. Mix to combine. Add the mint and process until just combined. Add more salt and pepper, to taste.
• Transfer the mixture to a serving dish. If the mixture is a little thin stir a few times and let rest for 5 minutes, then serve.

BRAISED PORK SHOULDER WITH POTATO FENNEL PUREE

Steps:

• Chop enough reserved fennel fronds to measure 1 cup; set aside remaining fronds for garnish. Place chopped fronds in blender. Add olive oil, orange juice, orange peel, fennel seeds, and crushed red pepper; blend to paste, scraping down sides of jar occasionally. Sprinkle pork roast on all sides with 1 tablespoon salt and 1 1/2 teaspoons pepper. Spread fennel paste on all sides of pork to coat. Place pork on plate; chill uncovered overnight.
• Preheat oven to 325°F. Arrange pork, fat side up, in large roasting pan. Cover pan with foil. Roast pork 1 hour. Add broth to pan. Arrange potatoes and fennel wedges around pork. Cover pan again and roast until thermometer inserted into thickest part of pork registers 190°F to 200°F, about 2 1/2 hours longer.
• Using slotted spoon, transfer fennel wedges to processor; blend to almost-smooth puree. Transfer potatoes to large microwave-safe bowl; mash until smooth.
• Mix fennel puree and extra-virgin olive oil into potatoes. Season with salt and pepper.
• Spoon pan juices from roasting pan into small saucepan. Spoon off fat and reserve.
• Increase oven temperature to 375°F. Return pork to oven. Roast until top browns, about 20 minutes. Let rest 15 minutes. Meanwhile, rewarm vegetable puree in microwave; transfer puree to serving bowl. Rewarm pan juices; season to taste with salt and pepper.
• Slice pork and arrange on platter. Spoon some pan juices over. Garnish platter with fennel fronds. Serve pork with puree, passing pan juices.
• What to drink:
• With the pork, pour a Sangiovese. Try the smooth, medium-bodied Tenuta di Sesta 2007 Rosso di Montalcino (Italy, $17). The wine's fruit and mineral flavors can stand up to the meat.

BRAISED PORK SHOULDER

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

BRAISED PORK SHOULDER

Steps:

• Preheat oven to 300 degrees. Crisp pancetta in a large Dutch oven over medium-low heat, until fat is rendered, about 10 minutes. Transfer to a plate using a slotted spoon.
• Add onions to Dutch oven. Cook over medium-high heat, stirring occasionally, until caramelized, about 25 minutes. Transfer to plate using slotted spoon.
• Season pork with salt and pepper. Add oil to Dutch oven, and sear pork, fat side down, until golden, about 5 minutes. Flip, and repeat.
• Add garlic and spices to pot. Cook until fragrant, about 1 minute. Add ale, stock, pancetta, and onions; bring to a simmer. Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4 hours. Shred meat (just what you're using) using 2 forks, and drizzle with warm skimmed jus.

BUTTERMILK BRAISED PORK SHOULDER WITH CARROT PURéE & SHAVED FENNEL, RADISH & CUCUMBER RECIPE - (4/5)

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.

BRAISED LAMB SHOULDER WITH POTATOES AND FENNEL

Steps:

• Preheat oven to 300° with rack the in lower third of the oven.
• In a medium bowl, combine breadcrumbs with chopped garlic, chopped rosemary, and chopped sage; drizzle with 2 tablespoons oil, and toss to combine and set aside. Using kitchen twine, tie together remaining sprigs of rosemary and sage to make an herb bouquet; set aside.
• Season lamb with salt and pepper.
• Heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat.
• Add lamb, searing on all sides until golden brown, 7 to 10 minutes.
• Remove lamb; set aside.
• Add potatoes, fennel, celery, sliced garlic, coriander, and reserved herb bouquet to the Dutch oven; sauté, stirring, for 5 to 6 minutes.
• Stir in tomatoes, lemons, chicken stock, and tomato paste.
• Return lamb to pot, and sprinkle reserved breadcrumb mixture evenly over lamb.
• Cover, and transfer to oven; cook for 1 hour.
• Using a pastry brush, baste the lamb, being careful not to disturb the crumb crust. Cover, and cook until crust is golden and crispy, about 30 minutes more.
• Transfer lamb and vegetables to a large serving platter; serve immediately.

BRAISED PORK WITH FENNEL (CROCK POT)

Steps:

• Slice off root end of fennel and discard. Slice bulb and some of the green stems and leaves. Save some of the feathery leaves for garnish.
• In a large, heavy skillet, sear the pork in the oil over medium-high heat until it's brown all over, about 20 minutes. Transfer the pork to the crock pot.
• Pour off all but about 1 tablespoon of fat from the skillet and reduce the heat to medium-low.
• Sauté the onion and fennel until just a little golden. Transfer them to the crock pot.
• In a bowl, mix together the vinegar and Splenda. Pour the mixture over the pork. Add the tomatoes.
• In a bowl, mix together the broth and bouillon until the bouillon dissolves. Stir in the garlic, thyme, and red pepper. Pour this over the pork.
• Cover the crock pot, and cook on low for 6-8 hours.
• Remove the pork from the crock pot and place it on a serving platter. Using a slotted spoon, scoop out the vegetables and pile them around the pork. Cover the platter with foil and put it in a warm place.
• Turn crock pot to high and stir cornstarch mixture into liquid and heat until thickened slightly.
• Chop some of the fennel leaves and sprinkle over roast and veggies. Slice meat and serve with sauce.

ITALIAN BRAISED PORK SHOULDER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Rinse and dry pork roast. Season all sides with salt and pepper.
• Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
• Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
• Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
• Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

BRAISED FENNEL AND POTATOES

Steps:

• Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds. In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes. Add potatoes and cook until golden, about 3 minutes. Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes. Sprinkle with fennel fronds and serve with lemon wedges.