SUNDAY

Braised Pork Shoulder with Apple Cider & Ginger Beer  |  Yukon Gold & Fennel Purée with Rosemary Butter  |  Sautéed Broccolini with Garlic & Red Pepper Flakes

When I first saw this recipe in the October 2012 issue of Bon Appetit I knew it would make our dinner menu at some point in the near future.  Well, with a large pork roast waiting in our freezer, this slow, aromatic braise was the perfect fit for this week’s Sunday dinner.  The ingredients are simple and most of which I had on hand {with the exception of the cider & ginger beer}.  I removed the roast from the freezer on Thursday, giving it adequate time to thaw.

The preparation began yesterday by seasoning the pork roast, all over, with kosher salt & freshly ground pepper.  I then tied the pork roast and tightly wrapped in plastic wrap, returning the packaged roast to the refrigerator to sit overnight…

This morning, I removed the roast from the refrigerator and let it come to room temperature {2 hours}.

I preheated the oven to 300° and then gathered the necessary ingredients:

• 1 pound of shallots, peeled
• 12 garlic cloves, peeled
• 2 apples, peeled, cored and quartered
• 3 cups chicken broth {preferably Homemade}
• 2 cups fresh apple cider
• 1 {12 ounce} bottle of ginger beer
• 3 sprigs rosemary

The recipe called for a large, heavy ovenproof pot with a tight-fitting lid…my very favorite Dutch oven {which I have had for years}…

I arranged the shallots, garlic and apples around the pork in the Dutch oven.  I then topped with the rosemary sprigs…

After adding all of the liquid ingredients, I placed the pot on the stove over a high flame and brought to a boil.  I covered the Dutch oven and transferred to the preheated oven.  The roast braised in the oven for 5 hours…the house smelled so wonderful on this very cold Sunday.  Once the meat was done {a knife slid easily through the meat}, I removed the pot from the oven and set aside to allow the roast to cool in the braising liquid.  Once cooled, I placed the covered pot in the refrigerator {the meat is easier to slice when cold} for only about an hour but you can let the roast stay in the refrigerator {covered} for up to three days.

After removing the roast from the refrigerator, I pre-heated the oven to 350° and transferred the meat to a cutting board, keeping it tied with the kitchen string.  Next, the braising liquid needed to be strained through a fine-mesh sieve {or a colander lined with cheesecloth} into a bowl {the fat & solids discarded} and set aside.  I then sliced the pork roast {again, cutting around the string} and put the pork slices in a roasting pan.  Once the slices are in the roasting pan the string can be removed and discarded.  Now, 2 cups of the braising liquid get poured into the pan, making sure the meat is covered halfway.  I covered tightly with foil and baked until the meat slices were heated through, about 15 minutes.  {If your roast was in the refrigerator longer, it may take more time to heat the meat at this point}.

While the pork slices heated in the oven, I transferred the remaining braising liquid to a saucepan and brought to a boil over high heat, cooking until liquid was reduced to 2 cups, and then seasoned with salt & pepper.

I transferred pork slices to individual plates and drizzled with some of the sauce and served with the Yukon Gold & Fennel Purée with Rosemary Butter  & Sautéed Broccolini with Garlic & Red Pepper Flakes {recipes follow}. 

During the roast’s last hour of cooking I started the fennel purée for tonight’s Yukon Gold & Fennel Purée with Rosemary Butter ….

• 3 large fresh fennel bulbs, trimmed & quartered {layers separated}
• 1 medium onion, peeled and quartered {layers separated}
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• 3 pounds Yukon Gold potatoes, peeled and cut up into 1 inch pieces

I tossed the cut fennel and onion in a bowl with the olive oil and salt & then transferred to a baking sheet lined with parchment paper and sprinkled with freshly ground black pepper.  I placed the baking sheet in the 300° oven {next to the pot containing the pork roast}.

Once the fennel and onion went into the oven to cook for about an hour and a half, I peeled and cut the potatoes and put them into a pot of cold, salted water.  I brought the potatoes to a boil and cooked until very tender, about 30 minutes.

While the potatoes cooked, I removed the fennel and onion from the oven and let cool slightly.  I then transferred those vegetables to a food processor and puréed until smooth and set aside to wait for the potatoes.

When the potatoes were done, I removed  the pot from the heat and drained, returning the potatoes to the warm pot where I mashed until smooth.  I then mixed in the fennel purée.  Now it was time to quickly make the rosemary butter…

Rosemary Butter

• ½ cup {1 stick} unsalted butter
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon kosher salt

I placed the butter with the rosemary and the salt in a glass bowl and melted in the microwave.  The butter mixture was then stirred into the potato-fennel purée and seasoned with salt and pepper. {I never added the crème fraîche called for in the original recipe…the potatoes were so creamy already, thanks to the fennel purée}.

Last, but not least, the broccolini…

Sautéed Broccolini with Garlic & Red Pepper Flakes

• 4 quarts water
• kosher salt
• 2 pounds broccolini, stem ends trimmed a ½ inch
• 1/3 cup olive oil
• 4 large garlic cloves, coarsely chopped
• ¾ teaspoon crushed red pepper flakes

1. Bring the salted water to a full boil.
2. Add broccolini & cook until crisp-tender, 6-8 minutes.
3. Meanwhile, prepare a large bowl of ice water and set aside.
4. When broccolini is finished, remove from pot with thongs to the ice water and immerse to stop broccolini from continued cooking.
5. Drain broccolini from ice water, pat dry and set aside.
6. In a skillet, heat the olive oil until shimmering and then add the garlic and the red pepper flakes and cook, stirring constantly, until fragrant.
7. Add broccolini and stir to coat with garlic and pepper oil.
8. Remove pan from heat & serve.

Tonight’s dinner was definitely a Sunday Dinner or a something special dinner.  I like making Sunday dinners special.  During the week, our lives are so chaotic…if there is one day a week we can indulge in a special family dinner it is Sunday.  More than any other day of the week, Sundays are about family, home…kitchen.

The pork was out-of-this-world {worthy of a dinner party} and the potato/fennel purée was so creamy {even without any milk or cream}.  The broccolini had just the right amount of kick and the left-overs will make a perfect topping for our South Philly-Style Pork Sandwiches on Wednesday night.  

Have a Great Week!