 |
Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 8 |
|
A recipe from Chef Michael Sichel at 7 on Fulton, New Orleans, LA Ingredients:
2 lbs pork butt, cubed (or shoulder) |
1 onion, diced 1/2 inch |
3 stalks celery, diced 1/2 inch |
1/2 cup curry powder |
1/4 cup turmeric |
1 tablespoon flour |
1 cup white wine |
1 cup orange juice |
1/4 cup oil (or more, for searing the pork) |
1 cup beef broth |
Directions:
1. Place pork and vegetables in a container for marinating.
2. In a small skillet, slowly heat the curry and turmeric until smoky, but not burnt.
3. Placed the spices over the pork along with the wine and orange juice.
4. Mix together, cover and refrigerate, preferably overnight.
5. Preheat oven to 350°F.
6. Remove the pork from the marinade (reserving the marinade).
7. Heat oil in a large pan until hot.
8. Add pork and sear on all sides.
9. Remove the pork and place into an oven proof pot with a lid (dutch oven).
10. Add the onions and celery to the pan and saute until soft.
11. Add the flour and slowly stir in the marinade.
12. Cook until reduced by half.
13. All the beef broth and raise the heat.
14. When the liquid boils, pour it over the pork and cover.
15. Place into the oven for at least 2 1/2 hours (or cook in a slow cooker).
16. Serve with coconut rice.
|
|