Archive for the ‘Pork’ Category

Pork and Beans

Sunday, March 18th, 2007

To Serve this dish…..

Place the Boston style beans in the bottom of a serving dish. I liked the use of a Le Crusette style dutch oven for a rustic touch. Cover the beans with the Coca Cola braised pork. If the two components aren’t hot enough at this point, the dutch oven can be placed in a hot oven to rewarm the dish. Sprinkle with the crispy fried shallots just before serving. Cold left over pork makes a great sandwich the next day!


Coca Cola Braised Pork

10 pounds pork shoulder roast, cut into 1 pound pieces

½ cup garam masala spice mix


2 litres of coca cola

2 cups chicken stock

4 yellow onions cut into ¾ inch round slices

4 inches of fresh ginger, cut into disks

¼ cup black peppercorns

  1. Rub the pork with salt and a generous coat of garam masala.
  2. Place a large pan over high heat and add a layer of cooking oil. Place the rubbed pork in the hot oiled pan and cook breifly, searing the outside to a nice brown on all sides.
  3. Meanwhile, heat the stock and cola in a large stock pot. While the stock is heating, line a large roasting pan with the onions, ginger, and peppercorns.
  4. When the pork has finished searing, place it on the bed of onions and ginger, and cover it with the hot cola/stock mixture. Cover the entire pan with foil or a fitted lid and cook at 300 degrees for 5 hours.
  5. After 5 hours, the pork should be tender enough to fall apart when pressed. Pull the pork from the braising liquid and set aside. Reserve 3 cups of the braising liquid, discarding the remainder. Strain the reserved liquid through a fine mesh strainer into a small saucepan.
  6. Cook the liquid over medium low heat until it has reduced by half and becomes thick and glossy.
  7. Break the cooked pork up as you would for pulled pork, and mix with the reduced braising liquid.

Boston Beans

4 lbs dried heirloom beans of similar size

¼ cup kosher salt

1 pound smoked bacon

1 yellow onion, diced

1 ½ cup brown sugar

1 cup light molasses

1 tbsp dried mustard powder

¼ cup cider vinegar

1 small can of tomato paste

2 cups chicken stock

Approximately 2 cups of warm water

Salt and pepper to taste

  1. Soak the beans overnight. Drain and rinse well. In a large stockpot, place the washed, soaked beans and cover with an ample amount of water, and ¼ cup of kosher salt. Bring to a boil over high heat, then reduce the heat and simmer uncovered until the beans are tender, 1 to 1 1/2 hours. If you choose beans that are noticeably different in size, cook the larger varieties seperately as they will need a longer cooking time.
  2. Strain the cooked beans and set aside.
  3. In a small sauce pan heat the chicken stock and set aside.
  4. Place a large pot over medium heat, and add the diced bacon. Cook the bacon over medium low, stirring occasionally until the fat has rendered and the bacon begins to shrink. Add the onion, and cook 5 minutes, until the onion is translucent.
  5. Add the sugar, molasses, tomato paste, cider vinegar, mustard powder. Mix until the ingredients are evenly incorporated with a whisk. Add the beans and stir. Add the chicken stock and enough water to increase the liquid level to just cover the beans.
  6. Cook this mixture over low heat, just bubbling, for 2 hours, stirring occasionally to avoid scorching. The mixture should thicken to the consistency of baked beans. If the beans become dry, add liquid as necessary. When the beans are done add salt and pepper to season the dish to taste.

Crispy Fried Shallots

5 shallots

1 cup rice flour

1 tsp salt

¼ tsp cayenne

Prepare a medium sized heavy bottomed pot filled with 4 inches of neutral flavored oil (like canola) heated to 375 degrees. Use a candy thermometer to regulate the temperature.

  1. Peel the shallots and slice into ¼ a cm thick on a mandolin or hand held slicer. Slice against the layers to form small rings.
  2. In a medium bowl, sift the rice flour, salt, and cayenne together. Add the shallots and toss with your fingers to coat evenly and help separate the slices into individual rings. Place the rings in a sifter and tap the excess flour from the rings.
  3. Drop the rings into the oil in 3 batches, cooking them until brown and crispy. Transfer cooked shallots from the oil to a plate lined with paper towels to drain.