Pork Shoulder with Treviso Radicchio and Balsamic Vinegar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The best thing about serving a braise, says chef Cruz Goler, is that timing isn't critical, making this a great party dish. French in technique but Italian in spirit, the recipe calls for pleasantly bitter Treviso radicchio to act as a foil to the rich pork. Be sure to let the pork cool in its liquid so that the braised meat can continue to soak up the sauce. Ingredients:
1 tablespoon kosher salt |
1 tablespoon (packed) dark brown sugar |
1/2 teaspoon ground ginger |
1/2 teaspoon ground coriander |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon ground cinnamon |
1/4 teaspoon cayenne pepper |
1/8 teaspoon ground cloves |
1 3 1/2-3 3/4-pound boneless pork shoulder (boston butt), trimmed, cut into |
1 1/2 -2 cubes |
3 tablespoons olive oil, divided |
4 cups sliced onions (about 2 large onions) |
1 1/2 cups fruity white wine (such as pinot gris or chenin blanc) |
2 cups low-salt chicken broth |
4 tablespoons (plus more) extra-virgin olive oil, divided, plus more for drizzling |
2 heads of treviso radicchio, each cut into 6 wedges with some core attached |
2 tablespoons aged balsamic vinegar plus more for drizzling |
kosher salt and freshly ground black pepper |
3 cups (lightly packed) arugula |
1 tablespoon fresh lemon juice |
Directions:
1. For pork: Mix first 8 ingredients in a large bowl. Add pork and toss to coat. Cover and chill, tossing occasionally, at least 8 hours or overnight.
2. Heat 2 tablespoons oil in a large heavy pot over medium-high heat. Working in batches, brown pork on all sides, lowering heat if meat begins to scorch, about 5 minutes per batch. Using tongs, transfer pork to a medium bowl. Add remaining 1 tablespoon oil and onions to pot; sauté until slightly softened and golden brown, about 5 minutes. Add wine; cook, scraping up browned bits, until reduced by half, about 2 minutes. Add broth; return pork to pot.
3. Reduce heat to low, cover pot, and simmer, stirring occasionally, until pork is tender, about 2 hours. Reserve 3/4 cup braising liquid for radicchio. Set pork in remaining liquid aside. DO AHEAD: Can be made 2 days ahead. Chill pork and reserved 3/4 cup braising liquid separately (uncovered) until cold, then cover and keep chilled. Rewarm before serving.
4. For radicchio and salad: Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, add radicchio and sauté on each cut side, adding more oil to pan between batches if needed, until browned, 2-3 minutes per side; transfer radicchio to a plate. Place all cooked radicchio back in skillet and add reserved pork-braising liquid. Cover and cook until crisp-tender, about 3 minutes. Add 2 tablespoons vinegar; bring to a simmer and cook, uncovered, until juices have thickened, about 1 minute. Season to taste with salt and pepper.
5. Toss arugula, remaining 3 tablespoons oil, and lemon juice in a large bowl. Season to taste with salt and pepper.
6. Divide pork with juices among plates. Arrange radicchio alongside. Divide arugula salad among plates. Drizzle radicchio with oil and a small amount of vinegar.
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