Pork Pot Roast With Dried Figs and Herbs |
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Prep Time: 45 Minutes Cook Time: 4 Minutes |
Ready In: 49 Minutes Servings: 10 |
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In 'Autumn Gatherings' by Rick Rodgers Ingredients:
2 cups dry white wine (pinot grigio) |
7 ounces dried calimyrna figs |
1 1/2 teaspoons salt, plus more to taste |
1 1/2 teaspoons dried rosemary |
1 1/2 teaspoons dried sage |
1/2 teaspoon ground fennel (grind in a spice grinder or in a mortar and pestle) |
3/4 teaspoon fresh ground black pepper, plus more to taste |
1 (7 lb) bone-in pork butt, skin trimmed |
2 tablespoons extra-virgin olive oil, as needed |
1 large onion, chopped |
3 medium carrots, chopped |
2 tablespoons unsalted butter, at room temperature |
2 tablespoons all-purpose flour |
Directions:
1. Bring the wine to a simmer in a small nonreactive saucepan over high heat.
2. Remove from the heat and add the figs.
3. Let stand until cooled, about 1 hour.
4. Mix together the 1 1/2 tsp salt, the rosemary, sage, fennel seed, and 3/4 tsp pepper.
5. Using the tip of a knife, poke about a dozen slits in the pork.
6. Rub the herb mixture all over the pork, forcing some of the mixture into the slits.
7. Heat the oil in a large Dutch oven over med-high heat.
8. Add the pork and cook, turning occasionally, until browned, about 10 minutes; transfer to a platter.
9. Add more oil to the pot, if needed.
10. Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes.
11. Return the pork to the pot, and add the figs and their wine.
12. Bring to a boil over high heat.
13. Decrease the heat to low and cover.
14. Simmer until the pork is fork-tender, about 4 hours.
15. Transfer the pork to a deep serving platter.
16. Using a slotted spoon, transfer about half of the figs to the platter.
17. Cover with foil to keep warm.
18. Remove the pot from the heat and let stand for 5 minutes.
19. Using a large spoon, skim off and discard the fat that rises to the surface of the cooking liquid.
20. Using a rubber spatula, mash the butter and flour together into a paste in a medium bowl.
21. In batches, in a blender with a lid vent, puree the cooking liquid with the onions, carrots, and remaining figs.
22. Whisk each batch of puree into the flour paste.
23. Pour the pureed mixture back into the pot and bring to a boil over high heat, whisking often.
24. Decrease heat to med-low and simmer until the sauce has thickened nicely, about 5 minutes.
25. Season with salt and pepper.
26. Carve the pork.
27. Pour the sauce over the pork and serve hot, with the figs.
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