Culinary Workshop - Culinary Art - 2011.Aug.
Ingredients (Serves 3-4)
| Pork shoulder block |
500g ... Cut lengthwise into two pieces |
| Onion |
1/4 ... Cut into wedges |
| Celery |
1/2 stalk |
| Carrot |
1/2 ... Cut into 5cm lengths with a chateau cut |
| Bay leaf |
1 |
| Salt |
1/2 tsp |
| Water |
3 cups |
Tonnato Sauce
| Tuna (canned) |
2 tbsp |
| Anchovy |
1/2 tsp |
| Capers |
1 tsp |
| Pickles |
1 tsp |
| Mayonnaise |
3 tbsp |
| Lemon juice |
1 tsp |
| Olive oil |
As needed |
Garnish
| Cucumber, Cherry tomatoes, Parsley, Carrot |
Boiled with the meat |
Steps
- Prepare the tonnato sauce by blending all the ingredients in a mixer until smooth and creamy. Chill in the refrigerator.
- In a heavy pot, combine the pork shoulder, water, and other ingredients. Bring to a boil, then skim off any foam. Simmer over low heat for about 30 minutes. Once cooked, cover and allow to cool slowly.
- Remove the meat, slice thinly, and serve with tonnato sauce drizzled on top. Add the cucumber, cherry tomatoes, parsley, and carrot as garnish. For storage, wrap tightly in plastic wrap and refrigerate.